STYLE

Portobello mushrooms grilled with pita, spinach and cheese a delightful snack

08/14/2012 12:32 EDT | Updated 10/14/2012 05:12 EDT
Pita bread with mushrooms make these individual grilled pizzas a delightful lunch or snack.

Grilled Mushroom Pizzas

45 ml (3 tbsp) olive oil

2 cloves garlic, crushed into olive oil

4 large fresh portobello mushroom caps

4 whole-wheat pita breads (15 to 18 cm/6 to 7 inches)

75 ml (1/3 cup) sun-dried tomato pesto

1 l (4 cups) baby spinach or arugula leaves (60 g/2 oz)

125 ml (1/2 cup) shaved Parmesan or Romano cheese

Freshly ground black pepper, to taste

In a small bowl, whisk oil and garlic together; lightly brush mushrooms on both sides with garlic oil. Barbecue mushrooms on high heat for 2 to 3 minutes per side or until mushrooms are lightly softened.

Meanwhile, place pitas on barbecue over high heat and cook for 2 minutes on one side or until warmed through. Remove to a tray or cutting board and spread softer side with tomato pesto. Top with spinach and then warm mushrooms, stem side up.

Return to barbecue and cook for additional 2 to 3 minutes or until slightly crisp. Garnish with Parmesan. Cut in halves or quarters and serve immediately. Season with pepper.

Makes 4 servings.

Notes:

— If mushrooms are too large for the pitas, thickly slice mushrooms on a cutting board and place on top of spinach.

— Thinner pitas will crisp better than thicker ones.

Nutrition information per serving: 370 calories; 16.1 g protein; 17.9 g fat; 40.7 g carbohydrate; 6.9 g fibre.

Source: Mushrooms Canada, www.mushrooms.ca

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