Portobello Mushroom Pitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Hellman's. Original Miracle Whip, Parmesan cheese, fresh basil leaves or 1 tsp. dried basil leaves, garlic, salt, portobello portabello portobella mushroom caps, red onions, lettuce leaves, tomato, large whole wheat pita breads, salt and pepper to taste cvt Ingredients:
1/4 cup original miracle whip |
1/8 cup grated parmesan cheese |
1 tbsp. chopped fresh basil leaves or 1/2 tsp. dried basil leaves, crushed |
1/2 clove garlic, finely chopped |
1/8 tsp. salt |
6 oz (2 caps) portobello mushrooms |
1 medium red onions, cut into 1/4-inch-thick rounds |
2 lettuce leaves |
1/2 medium tomato, thinly sliced |
128 g (2 large) whole wheat pitas |
1 salt and pepper to taste |
Directions:
1. In small bowl, blend Miracle Whip, cheese, basil, garlic and salt; set aside.
2. Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
3. To serve, split pita breads into 4 pockets. Evenly spread with the Miracle Whip mixture amongst 4 pockets, then fill with lettuce, mushroom caps, tomato and onion.
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