Grilled Portobello-Goat Cheese Pitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut. Ingredients:
1 1/2 teaspoons bottled minced garlic |
1 teaspoon olive oil |
4 (6-inch) pita rounds |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1 (6-ounce) package portobello mushrooms |
2 medium tomatoes, cut into 1/4-inch-thick slices |
1/3 cup (3 ounces) goat cheese |
1/2 cup chopped fresh basil |
Directions:
1. Preheat a grill pan over medium heat.
2. Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.
3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.
4. Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.
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