Barbecued Mushroom Pita Pizzas |
Pitas make these individual pizzas a breeze to create for a nutritious light meal or snack. Serves 4.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Ingredients
- 3 tbsp (45 mL) olive oil
- 2 cloves garlic, crushed
- 4 large fresh Portabella Mushrooms caps
- 4 6-7 “ (15-17 cm) whole-wheat pita breads
- 1/3 cup (75 mL) sun-dried tomato pesto
- 4 cups (1 L) baby spinach or arugula leaves
- ½ cup (125 mL) shaved Parmesan or Romano cheese
- Freshly ground black pepper to taste
Directions
1. In a small bowl whisk oil and garlic together, lightly brush the mushrooms on both sides with garlic oil. Barbecue mushrooms on high heat for 2-3 minutes per side or until mushrooms are slightly softened.
2. Meanwhile place pitas on the barbecue over high heat and cook for 2 minutes on one side or until warmed through. Remove to a tray or cutting board and spread softer side with the tomato pesto.
3. Top with spinach leaves, and then warm mushrooms, stem side up. Return to barbecue and cook for additional 2-3 minutes o until slightly crisp. Garnish with Parmesan shavings. Cut in halves or quarters and serve immediately. Add pepper to taste.
Variation: If mushrooms are too large for the pitas, thickly slice mushrooms on a cutting board and place on top of spinach.
Tips: Thinner pitas will crisp better than thicker ones. To shave Parmesan easily use a vegetable peeler. Shaved Parmesan is most attractive but if substituting grated Parmesan use only ¼ cup (50 mL)
Nutritional Information:
Per Serving: 1 Pizzette
Calories: 370
Protein: 16.1 g
Fat: 17.9 g
Carbohydrates: 40.7 g
Dietary Fibre: 6.9 g
Recipe courtesy Mushrooms Canada www.mushrooms.ca
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