Best 2 Portobello Mushroom Pitas Recipes

**Portobello Mushroom Pitas: A Savory Symphony of Flavors**

Embark on a culinary journey with our tantalizing portobello mushroom pitas, a delightful fusion of flavors and textures. These hearty pitas pack a punch with tender, juicy portobello mushrooms as the star, complemented by an array of fresh vegetables, tangy sauces, and creamy spreads. Savor the smoky, earthy notes of the grilled mushrooms, perfectly balanced by crisp lettuce, juicy tomatoes, and crisp cucumbers.

Indulge in three distinct variations to satisfy every palate. The classic portobello pita features a luscious garlic-herb spread, while the spicy harissa version tantalizes your taste buds with a fiery kick. For a zesty twist, the tzatziki pita combines the refreshing flavors of cucumber-yogurt sauce and tangy feta cheese. Each pita is a masterpiece, promising a harmonious blend of flavors and textures that will leave you craving more.

Here are our top 2 tried and tested 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.

SAUCY PORTOBELLO PITAS

Saucy Portobello Pitas image

Portobello mushrooms replace spicy ground lamb in this healthier version of a gyro. The meat-free sandwich is served with the refreshing cucumber-mint yogurt sauce of the Greek classic. -Lisa Hundley, Aberdeen, North Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

CUCUMBER SAUCE:
1 cup reduced-fat plain yogurt
1/2 cup chopped peeled cucumber
1/4 to 1/3 cup minced fresh mint
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon garlic powder
PITAS:
4 large portobello mushrooms, stems removed
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon Greek seasoning
2 tablespoons canola oil
8 pita pocket halves, warmed
8 thin slices red onion, separated into rings
8 slices tomato

Steps:

In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender., Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce.

Nutrition Facts : Calories 303 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 411mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

Choose the right mushrooms: Look for large, firm portobello mushrooms with no blemishes.
Prep your mushrooms: Remove the stems and gills from the mushrooms, and brush them with olive oil.
Cook your mushrooms thoroughly: Grill or pan-fry the mushrooms until they are tender and slightly charred.
Season your mushrooms well: Use a variety of seasonings, such as garlic, thyme, rosemary, and salt and pepper, to flavor the mushrooms.
Build your pitas: Fill the pitas with your cooked mushrooms, along with your favorite toppings, such as cheese, lettuce, tomatoes, and onions.
Enjoy your pitas: Serve the pitas warm, with your favorite dipping sauce.

Conclusion:

Portobello mushroom pitas are a delicious and easy-to-make meal that can be enjoyed for lunch, dinner, or as a snack. With a variety of toppings to choose from, you can customize your pitas to suit your own taste. So next time you're looking for a quick and tasty meal, give portobello mushroom pitas a try. You won't be disappointed!