Portobello Mushroom Pitas

Name: Portobello Mushroom Pitas
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1/2 cup (125 mL) Hellmann's® with Olive Oil ½ the Fat mayonnaise-type dressing; 1/4 cup (50 mL) grated Pecorino Romano cheese; 2 Tbsp. (30 mL) fresh basil leaves; 1 clove garlic, finely chopped; 1/4 tsp. (1 mL) salt; 4 portobello mushroom caps, (about 3/4 lb/ 375 g); 2 red onions, cut into 1/4-inch (6 mm) thick rounds; 1 medium tomato, thinly sliced; 4 large whole wheat pita breads

PREP

20mins

COOK

8mins

SERVES

4 people

TOTAL

28mins

Looking for something tasty to eat? Why not try our portobello mushroom pitas recipe, it's easy to make and tastes amazing!

INGREDIENTS

1/2 cup (125 mL) Hellmann's® with Olive Oil ½ the Fat mayonnaise-type dressing
1/4 cup (50 mL) grated Pecorino Romano cheese
2 Tbsp. (30 mL) fresh basil leaves
1 clove garlic, finely chopped
1/4 tsp. (1 mL) salt
4 portobello mushroom caps, (about 3/4 lb/ 375 g)
2 red onions, cut into 1/4-inch (6 mm) thick rounds
1 medium tomato, thinly sliced
4 large whole wheat pita breads

Amount per Serving

Title	Amount per Serving
Energy	350.0
Total Fat	14.0 g
Saturated Fat	2.5 g
Carbohydrate excl. fibre	47.0 g
Sugars	5.0 g
Fibre	7.0 g
Protein	12.0 g

METHOD

In small bowl, combine Hellmann's® Olive Oil, cheese, basil, garlic and salt; set aside.
Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.