Best Mushroom Patacone Pita Recipes
MUSHROOM PITA POCKETS
Here is a fresh and crunchy salad filling for a low-fat sandwich. For a totable lunch, pack the salad separately in a plastic container and fill pitas just before eating. Just simply delicious!! I found this recipe in our local newspaper.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 5m
Yield 8 pita pockets
Number Of Ingredients 9
Steps:
- In a large bowl, combine mushrooms, red pepper, cucumber, onion, cheese. Add dressing. Toss to mix well.
- Open pita halves and place lettuce leaf in each pita half. Spon filling evenly into the pita halves. Garnish with fresh herbs if desired.
- Variation: Spread 1 tablespoons low-fat mayonnaise inside each pita half.
Nutrition Facts : Calories 148.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 13, Sodium 242.6, Carbohydrate 19.6, Fiber 1.5, Sugar 2, Protein 7.4
VEGETARIAN MUSHROOM SHAWARMA PITAS
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, sandwiches, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
- Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
- To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
SAUTEED MUSHROOMS IN A HOT CRUSTY PITA
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
- To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.
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