Joe Ninnemann, nutrition services manager and chef at Aurora Medical Center – Hartford and Aurora Medical Center – Grafton, and Peggy Wawryzniak, dietitian with Aurora Wellness Services, show how to prepare grilled portabella pitas.
Recipe: Grilled Portabella Pitas
4 6" round pita bread
1 teaspoon olive oil
1 1/2 teaspoon minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
6 oz. portabella mushroom caps
8 slices, ¼ inch thick, tomato
2 oz. feta cheese
½ cup basil, fresh chiffonade (shredded or finely cut)
1 cup arugula
- Combine garlic and oil, brush evenly over pita. Set aside.
- Clean gils out of portabella mushroom caps. Sprinkle half salt/pepper over mushrooms.
- Grill for 6 minutes, turning halfway, until tender. Cut into 3rds.
- Grill mark sliced tomatoes, 1 minute each side.
- Grill mark pita bread on both sides.
- Remove pita from grill, top with 1/4 cup arugula, 2 slices grilled tomato, 3 pieces of portabella.
- Top with 1oz feta cheese and fresh basil.
Calories 293 kcal
Carbs 41 g
Fat 5 g
Protein 14 g
Sodium 903 mg
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