Portobello Mushroom Pitas

Ingredients:

• ½ cup (125 mL) of mayonnaise
• ¼ cup of grated Parmesan cheese
• 2 tbsp of chopped fresh basil leaves or 1 tsp of dried basil leaves, crushed
• 1 clove of garlic, finely chopped
• ¼ tsp of salt
• 4 portobello mushroom caps (about ¾ lb/375 g)
• 2 medium red onions, cut into ¼-inch (6mm) thick rounds Lettuce leaves
• 1 medium tomato, thinly sliced
• 4 large whole wheat pita breads

Cooking:

1. In small bowl, combine mayonnaise, cheese, basil, garlic and salt; set aside.
2. Season mushroom caps and onions, if desired, with salt and ground black pepper.
3. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
4. To serve, arrange pita breads on serving plates.
5. Evenly spread with ½ of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.

Makes 4 servings. Prep time: 20 minutes, cook time: 8 minutes.

See also:

• Mushroom Quesadillas
• Madras Chicken
• Meatball Risotto
• Cheesy Rice