If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.
Yield 4 servings (serving size: 1 topped pita)
Ingredients
Ingredients
- 1 1/2 teaspoons bottled minced garlic
- 1 teaspoon olive oil
- 4 (6-inch) pita rounds
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 (6-ounce) package portobello mushrooms
- 2 medium tomatoes, cut into 1/4-inch-thick slices
- 1/3 cup (3 ounces) goat cheese
- 1/2 cup chopped fresh basil
Preparation
Preheat a grill pan over medium heat.
Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.
Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.
Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.
Nutritional Information
- Calori es:283 (27% from fat)
- Fat: 8.5g (sat 4.7g,mono 2.4g,poly 0.7g)
- Protein: 11.9g
- Carbohydrate: 39.8g
- Fiber: 2.9g
- Cholesterol: 17mg
- Iron: 2.7mg
- Sodium: 731mg
- Calcium: 133mg
Alison Lewis, Cooking Light, AUGUST 2004
