Portabella Pita
Elevate your sandwich game with this vibrant and wholesome Portabella Pita recipe, a quick and flavorful vegetarian option perfect for lunch or dinner. Tender, marinated portabella mushroom caps are infused with a rich blend of olive oil, balsamic vinegar, garlic, and oregano, then grilled to perfection for a smoky, meaty texture. Nestled in warm whole wheat pita pockets alongside crisp baby spinach, juicy tomatoes, and crunchy cucumbers, each bite is bursting with freshness. A creamy, tangy homemade garlic yogurt sauce ties it all together, while a sprinkle of parsley adds a fresh, herby finish. Ready in just 25 minutes, this easy-to-make recipe is nutritious, satisfying, and ideal for fans of Mediterranean-inspired flavors. Perfect for vegetarians, health-conscious eaters, or anyone looking for a quick and gourmet meal idea!
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Recipe Information
Ingredients
- 2 portabella mushroom caps
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon soy sauce
- 2 garlic cloves (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 whole wheat pita breads
- 1 cup baby spinach leaves
- 0.5 cup sliced cucumber
- 0.5 cup diced tomato
- 0.5 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 0.25 teaspoon ground cumin
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills if desired, using a spoon.
In a small bowl, combine olive oil, balsamic vinegar, soy sauce, minced garlic, dried oregano, salt, and black pepper. Whisk the mixture to create a marinade.
Brush the marinade generously onto both sides of the mushroom caps. Let them sit for 5-10 minutes to absorb the flavors.
While the mushrooms are marinating, prepare the garlic yogurt sauce. In another small bowl, mix Greek yogurt, lemon juice, ground cumin, and a pinch of salt. Stir until smooth and set aside.
Heat a grill pan or skillet over medium heat. Place the marinated mushroom caps on the pan and cook for 4-5 minutes per side, or until they are tender and slightly charred.
Warm the pita breads in a dry skillet or microwave for a few seconds to make them pliable.
Slice the cooked portabella mushrooms into strips.
Assemble the pitas by layering baby spinach leaves, sliced cucumber, diced tomato, and the portabella mushroom strips inside each pita pocket.
Drizzle the garlic yogurt sauce over the filling. Sprinkle with fresh parsley if desired.
Serve immediately and enjoy your delicious Portabella Pita!
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
