Wednesday, March 11, 2009

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.

4 servings (serving size: 1 topped pita)
* 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

Preheat a grill pan over medium heat.

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.

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.

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

Nutritional Information
Calories: 283 (27% from fat)
Fat: 8.5g (sat 4.7g,mono 2.4g,poly 0.7g)
Protein: 11.9g
Carbohydrate: 39.8g
Fiber: 2.9g
Cholesterol: 17mg
Iron: 2.7mg
Sodium: 731mg
Calcium: 133mg

source by:
recipes by: Alison Lewis, Cooking Light
Randy Mayor; Jan Gautro


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