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Saucy Portobello Pitas

Portobello mushrooms replace spicy ground lamb in this healthier version of a gyro. The meat-free sandwich is served with the refreshing cucumber-mint yogurt sauce of the Greek classic. —Lisa Hundley, Aberdeen, North Carolina
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    4 servings

Ingredients

  • CUCUMBER SAUCE:
  • 1 cup reduced-fat plain yogurt
  • 1/2 cup chopped peeled cucumber
  • 1/4 to 1/3 cup minced fresh mint
  • 1 tablespoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • PITAS:
  • 4 large portobello mushrooms, stems removed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Greek seasoning
  • 2 tablespoons canola oil
  • 8 pita pocket halves, warmed
  • 8 thin slices red onion, separated into rings
  • 8 slices tomato

Directions

  • In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
  • Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.
  • Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce.
Nutrition Facts
2 filled pita halves with 1/3 cup sauce: 303 calories, 9g fat (1g saturated fat), 3mg cholesterol, 411mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 fat.

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