Portabella Pita

Elevate your sandwich game with this vibrant and wholesome Portabella Pita recipe, a quick and flavorful vegetarian option perfect for lunch or dinner. Tender, marinated portabella mushroom caps are infused with a rich blend of olive oil, balsamic vinegar, garlic, and oregano, then grilled to perfection for a smoky, meaty texture. Nestled in warm whole wheat pita pockets alongside crisp baby spinach, juicy tomatoes, and crunchy cucumbers, each bite is bursting with freshness. A creamy, tangy homemade garlic yogurt sauce ties it all together, while a sprinkle of parsley adds a fresh, herby finish. Ready in just 25 minutes, this easy-to-make recipe is nutritious, satisfying, and ideal for fans of Mediterranean-inspired flavors. Perfect for vegetarians, health-conscious eaters, or anyone looking for a quick and gourmet meal idea!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 portabella mushroom caps
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon soy sauce
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 whole wheat pita breads
• 1 cup baby spinach leaves
• 0.5 cup sliced cucumber
• 0.5 cup diced tomato
• 0.5 cup plain Greek yogurt
• 1 teaspoon fresh lemon juice
• 0.25 teaspoon ground cumin
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

Step 1

Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills if desired, using a spoon.

Step 2

In a small bowl, combine olive oil, balsamic vinegar, soy sauce, minced garlic, dried oregano, salt, and black pepper. Whisk the mixture to create a marinade.

Step 3

Brush the marinade generously onto both sides of the mushroom caps. Let them sit for 5-10 minutes to absorb the flavors.

Step 4

While the mushrooms are marinating, prepare the garlic yogurt sauce. In another small bowl, mix Greek yogurt, lemon juice, ground cumin, and a pinch of salt. Stir until smooth and set aside.

Step 5

Heat a grill pan or skillet over medium heat. Place the marinated mushroom caps on the pan and cook for 4-5 minutes per side, or until they are tender and slightly charred.

Step 6

Warm the pita breads in a dry skillet or microwave for a few seconds to make them pliable.

Step 7

Slice the cooked portabella mushrooms into strips.

Step 8

Assemble the pitas by layering baby spinach leaves, sliced cucumber, diced tomato, and the portabella mushroom strips inside each pita pocket.

Step 9

Drizzle the garlic yogurt sauce over the filling. Sprinkle with fresh parsley if desired.

Step 10

Serve immediately and enjoy your delicious Portabella Pita!

Nutrition Facts

Serving size	(713.2g)

Amount per serving	% Daily Value*
Calories	788.0

Total Fat 34.5g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 12.2mg	0%
Sodium 2148.3mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 13.0g	0%
Total Sugars 16.2g
Protein 31.5g	0%

Vitamin D 14.0IU	0%
Calcium 273.6mg	0%
Iron 6.5mg	0%
Potassium 1665.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 15.5%

Carbs: 46.4%