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Jesse Garon
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Portobello Pitas

Portobello mushrooms replace the lamb in this veggie version of a gyro.  On the table in less than thirty minutes!

Cucumber Sauce:
1 cup (8 oz) reduced-fat plain yogurt
1/2 cup chopped peeled cucumber
1/4 to 1/3 cup minced fresh mint
1 tbso grated lemon peel
1 tbsp lemon juice
1 tsp garlic powder
Pitas:
4 large portobello mushrooms, stems removed
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Greek seasoning
2 tbsp canola oil
8 pita pockets halves, warmed
8 thin slices red onion, separated into rings
8 slices tomato

In a bowl, combine sauce ingredients.  Cover and refrigerate.

Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning.  In a skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.

Line each pita pocket with onion and tomato.  Cut mushrooms in half; place in pitas.  Serve with cucumber sauce.

 


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Topics : Hospitality_Recreation
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06/27/2013 9:44AM
Portobello Pitas
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