Best 4 Saucy Portobello Pitas Recipes

Indulge in a culinary journey with our exquisite Saucy Portobello Pitas recipe, a symphony of flavors that will tantalize your taste buds. Picture tender portobello mushrooms sautéed in a rich and savory sauce, nestled in warm and fluffy pita bread. The umami-packed mushrooms are complemented by a medley of aromatic herbs and spices, creating a tantalizing filling. This delectable dish is not only a treat for your palate but also a visual masterpiece. Accompanying this main course are two additional recipes: a refreshing Cucumber Salad with a tangy dressing and a luscious Mixed Berry Compote that bursts with summery sweetness. These recipes come together to form a complete and satisfying meal that will leave you craving more. So, prepare to embark on a culinary adventure with our Saucy Portobello Pitas, Cucumber Salad, and Mixed Berry Compote.

Check out the recipes below so you can choose the best recipe for yourself!

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.

PERSONAL PORTOBELLO PIZZA

Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories World Cuisine Recipes European Italian

Time 40m

Yield 1

Number Of Ingredients 6

Ingredients

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

PORTOBELLO FAJITAS

Portobello Fajitas image

I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. -Carolyn Butterfield, Lake Stevens, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 large portobello mushrooms (about 1/2 pound)
1 large sweet red pepper, cut into strips
1/2 large sweet onion, sliced
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
4 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional toppings: salsa, guacamole and sour cream

Steps:

Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes., Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally., Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Nutrition Facts : Calories 282 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 664mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 6

Ingredients

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

Tips:

Choose large portobello mushrooms. They will hold more filling and cook evenly.
Trim the stems. You can use a sharp knife or a mushroom brush to remove the stems.
Marinate the mushrooms. This will add flavor and help them cook evenly. You can use a simple marinade made with olive oil, balsamic vinegar, and herbs.
Cook the mushrooms over medium heat. This will help them cook evenly and prevent them from burning.
Cook the mushrooms until they are tender. You can test this by inserting a knife into the center of the mushroom. If it goes in easily, the mushroom is done.
Stuff the mushrooms. You can use a variety of fillings, such as sautéed vegetables, cheese, or cooked meat.
Serve the mushrooms immediately. They are best when they are hot and fresh.

Conclusion:

Saucy Portobello Pitas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and nutrients, and they can be made with a variety of fillings to suit your taste. So next time you're looking for a quick and easy meal, give Saucy Portobello Pitas a try!