Portabellas in Pita
Elevate your lunch game with these hearty and flavorful Portabellas in Pita! This quick and easy vegetarian recipe features tender, marinated portabella mushroom caps grilled to perfection and paired with crisp romaine lettuce, juicy cherry tomatoes, and refreshing cucumber slices—all tucked into warm whole-wheat pita bread. A creamy tahini-lemon sauce ties it all together, creating a delightful balance of smoky, tangy, and fresh flavors. Ready in just 25 minutes, this dish is perfect for a healthy weeknight meal or a portable lunch. Packed with wholesome ingredients, vibrant vegetables, and Mediterranean-inspired seasoning, these pitas promise a satisfying and nutritious bite every time!
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic clove
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Whole-wheat pita bread
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 2 tablespoons Fresh parsley
Instructions
Clean the portabella mushroom caps with a damp paper towel and remove the stem.
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper to create a marinade.
Place the mushroom caps in a shallow dish and pour the marinade over them. Let them marinate for 10 minutes, flipping halfway through.
While the mushrooms marinate, chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the cucumber. Set the vegetables aside.
Heat a grill pan or skillet over medium heat and brush with the remaining 1 tablespoon of olive oil.
Cook the marinated portabella mushroom caps for 4–5 minutes on each side until tender and slightly charred. Remove from heat and slice into strips.
In a small bowl, mix the tahini, lemon juice, water, and a pinch of salt until smooth. Adjust the consistency with additional water if needed.
Warm the pita bread in a dry skillet or microwave until pliable.
Stuff each pita with romaine lettuce, sliced portabella mushrooms, cherry tomatoes, and cucumbers. Drizzle with the tahini sauce and garnish with fresh parsley.
Serve immediately and enjoy your flavorful Portabellas in Pita!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 25.4 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 3694 mg | 284% | |
| Iron | 16082.2 mg | 89346% | |
| Potassium | 2951 mg | 63% | |
*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.
