Portabella Pita Recipes

VEGETARIAN MUSHROOM SHAWARMA PITAS

Vegetarian Mushroom Shawarma Pitas image

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Provided by Alexa Weibel

Categories dinner, lunch, weekday, sandwiches, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving

Steps:

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

PORTABELLA AND WHITE BEAN HUMMUS PITAS

Portabella and White Bean Hummus Pitas image

Add any type of sprout to this pita, such as radish, sunflower, broccoli, corn, sweet pea or alfalfa. You can also sub the white bean hummus for traditional hummus, just swap the kidney bean for chickpeas and add 2 tbsp of tahini.

Provided by kelly in TO

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 portabella mushrooms, stems removed
1 tablespoon extra virgin olive oil
salt and pepper
4 pita bread
1 cup white bean hummus
1 cup mixed sprouts
1 cup sliced cucumber
1 large tomatoes, sliced
1 (540 ml) can white kidney beans, drained and rinsed
1 teaspoon fresh parsley, minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
salt and pepper
2 garlic cloves, minced

Steps:

Hummus.
In food processor, puree together beans, parsley, lemon juice, oil, cumin, chili powder, salt and pepper until smooth. Stir in garlic; set aside. (Makes 1 cup).
Portobello pita.
Place mushrooms, grill side down, on a rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Broil, turning once, until tender and browned, 4 minutes. Let cool slightly and slice.
Broil pitas, turning once, until hot but still soft, about 1 minutes. Cut in half and open up to creae packets; spread 1/4 cup hummus inside each.
Divide mushrooms, sprouts, cucumber and tomato among the pockets.

Nutrition Facts : Calories 494.2, Fat 14.8, SaturatedFat 2.1, Sodium 1002.7, Carbohydrate 73, Fiber 13.9, Sugar 7.8, Protein 21.6

PORTABELLA PITA

Portabella Pita image

Make and share this Portabella Pita recipe from Food.com.

Provided by Fluffy

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 whole wheat pita bread, with pocket sliced in half
1 portabella mushroom, coarsley chopped
1/2 green pepper, chopped
1/2 onion, chopped
1 -2 tablespoon canola oil
2 tablespoons havarti cheese or 2 tablespoons monterey jack cheese, shredded

Steps:

Cook onion and green pepper in oil until almost tender.
Add mushrooms and cook until soft.
When vegetables are ready add cheese and heat until just melted.
Fill pita bread with mixture.

Nutrition Facts : Calories 350.8, Fat 16, SaturatedFat 1.3, Sodium 349, Carbohydrate 47.8, Fiber 7.8, Sugar 5.8, Protein 9.4

PORTABELLA PIZZETTAS

Portabella Pizzettas image

Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.

Provided by Derf2440

Categories Lunch/Snacks

Time 22m

Yield 24 appetizers

Number Of Ingredients 8

Ingredients

5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted
salt

Steps:

Thaw spinach and press out liquid, finely chop.
Combine spinach, cheese basil, and pepper in a mixing bowl.
Heat oven to 350 degrees.
Clean mushrooms, remove stems.
Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
Spoon about 2 tablespoons of spinach mixture into each cap.
Sprinkle with tomato and salt.
Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
Broil 4 inches from the heat for 3 to 4 minutes.
Cut into quarters and serve.

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