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.
— 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