Grilled Portobello Pitas

One portobello mushroom has about 30 calories and no fat or cholesterol. The hearty mushrooms are great substitutes for meat and cook up quickly over a grill. Fresh garlic, balsamic vinegar and olive oil season the portobellos while the tomato, basil and mozzarella toppings add Caprese-inspired flavors to the meal. Tuck the ingredients into soft, whole wheat pita for a great lunch or dinner on the go.

View the NBC5 segment featuring this recipe.

Shopping List

• 4 large portobello mushrooms
• ¼ cup balsamic vinegar
• 1/3 cup olive oil
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 4 whole wheat pita pockets
• 2 medium tomatoes, sliced
• ½ cup loosely packed fresh basil
• 8 slices fresh mozzarella cheese

Recipe

Makes 4 servings.

Remove the stems from the portobellos and scrape the gills from the insides. Then use a damp cloth to rub them clean.

Whisk together the balsamic vinegar, olive oil and minced garlic in a small bowl.

Brush the tops and bottoms of the portobellos with the mixture until they are well coated. Sprinkle with salt and pepper.

Place a grill pan or heavy bottom skillet over medium heat. Grill the portobellos stem-side down for 5 minutes, then flip them and grill an additional 5 minutes until soft.

Assemble the sandwiches by slicing a pocket into the pitas and filling them each with a grilled portobello and a portion of the tomatoes, basil and fresh mozzarella.