Portobello Mushroom Pitas Recipe

Portobello Mushroom Pitas Recipe

  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil leaves
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt
  • 4 (3 ounce) portobello mushroom caps
  • 2 medium red onions, cut into 1/4-inch-thick rounds
  • Lettuce leaves
  • 1 medium tomato, thinly sliced
  • 4 large whole wheat pita breads
  1. In small bowl, combine Hellmann's(R) or Best Foods(R) Light Mayonnaise, 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, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.
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