Grilled Portobello-Goat Cheese Pitas

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:

•  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:

1.  Preheat a grill pan over medium heat.

2.  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.

3.  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.

4.  Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.

 

Alison Lewis, Cooking Light

AUGUST 2004

 

 

Source: CookingLight