Portobello Mushroom Pitas

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings4

Cook Time8 Minutes

Calories120

Ingredients

1/2 cup Hellmann's® Light Mayonnaise

1/4 cup grated Parmesan cheese

2 Tbs chopped fresh basil leaves

1 clove garlic, finely chopped

1/4 tsp salt

4 portobello mushroom caps (about 3/4 lb.)

2 medium red onions, cut into 1/4-inch-thick rounds

Lettuce leaves

1 medium tomato, thinly sliced

1 large whole wheat pita breads

Directions

1. In small bowl, combine Hellmann's® or Best Foods® Light Mayonnaise, cheese, basil, garlic and salt; set aside.

2. Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.

3. To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.

Nutritional Information

0 g Total Fat
2.5 g Saturated Fat
15 mg Cholesterol
750 mg Sodium
41 g Total Carbs
6 g Dietary Fiber
8 g Sugars
11 g Protein

20 minutes

Prep Time

8 minutes

Cook Time

Servings

120

Calories

Directions

1. In small bowl, combine Hellmann's® or Best Foods® Light Mayonnaise, cheese, basil, garlic and salt; set aside.

2. Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.

3. To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.