LernerCohen Healthcare

Recipe of the Week

June 12^th – June 16^th, 2006

Grilled Portobello-Goat Cheese Pitas

• Serves 4; 1 topped pita per serving
• ·        1 ½ teaspoons bottled minced garlic
• ·        1 teaspoon olive oil
• ·        4 (6-inch) pita rounds
• ·        ½ teaspoon salt, divided
• ·        ¼ teaspoon black pepper, divided
• ·        1 (6-ounce) package Portobello mushrooms
• ·        2 medium tomatoes, cut into ¼-inch-thick slices
• ·        1/3 cup (3 ounces) goat cheese
• ·        ½ cup chopped fresh basil

Preheat a grill pan over medium heat. 

Combine garlic and oil; brush evenly over pitas.  Sprinkle ¼ 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 ¼ 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.  If tomatoes are ripe, skip grilling them. 

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

Nutrition Facts Per Serving
                                                Brought to you by: Gretchen Austin, MSRD