Portobello-Blue Cheese Pitas

These Portobello-Blue Cheese Pitas offer a satisfying, meat-free meal that is both quick to prepare and packed with bold flavors. The earthy, meaty texture of the grilled portobello mushrooms pairs perfectly with the creamy, spicy kick of the homemade chili-garlic aioli. Tangy blue cheese adds a sharp contrast that cuts through the richness, while fresh baby greens provide a crisp, refreshing crunch. This dish is ideal for a hearty lunch or a light dinner, bringing restaurant-quality taste to your kitchen with simple ingredients. It&# 226;ÂÂs a versatile recipe that works well for vegetarian meals or as a flavorful side dish, ensuring every bite is balanced and delicious.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 538.0

Dietary: Gluten-free, Vegetarian

Description

These Portobello-Blue Cheese Pitas offer a satisfying, meat-free meal that is both quick to prepare and packed with bold flavors. The earthy, meaty texture of the grilled portobello mushrooms pairs perfectly with the creamy, spicy kick of the homemade chili-garlic aioli. Tangy blue cheese adds a sharp contrast that cuts through the richness, while fresh baby greens provide a crisp, refreshing crunch. This dish is ideal for a hearty lunch or a light dinner, bringing restaurant-quality taste to your kitchen with simple ingredients. It&# 226;ÂÂs a versatile recipe that works well for vegetarian meals or as a flavorful side dish, ensuring every bite is balanced and delicious.

Ingredients

4 large fresh portobello mushrooms
1/4 cup light mayonnaise
1/2 teaspoon chili powder
1 clove garlic, minced
3 cups mixed baby greens or arugula
1 tablespoon olive oil (for aioli)
1/2 teaspoon white wine vinegar
2 teaspoons olive oil (for cooking)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 6-inch Greek pita flatbread rounds, warmed
1/4 cup crumbled blue cheese

Directions

1
In a small bowl, stir together mayonnaise, chili powder, and minced garlic to make the aioli. Set aside.
2
In another small bowl, whisk together 1 tablespoon olive oil and white wine vinegar. Add the mixed greens and toss gently to coat.
3
Remove stems from the portobello mushrooms and discard. Slice the mushroom caps into 1/2-inch-thick slices.
4
In a large skillet, heat 2 teaspoons olive oil over medium-high heat.
5
Add the mushroom slices to the skillet. Sprinkle with salt and pepper.
6
Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown on the edges.
7
Spread the aioli evenly onto the warmed pita bread rounds.
8
Top the aioli with the dressed greens and cooked mushrooms.
9
Sprinkle evenly with crumbled blue cheese.
10
Fold the pita rounds over to form sandwiches or serve open-faced.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 538.0kcal

% Daily Value *
Total Fat 11.2g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 961.6mg41%
Total Carbohydrate 92.8g31%
Dietary Fiber 9.2g37%
Sugars 8.1g
Protein 21.9g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The mushrooms can be sliced thinner if you prefer a softer texture, or thicker for a chewier bite.

For a vegan version, omit the blue cheese and use a vegan mayonnaise for the aioli.

Warm the pita bread in a dry skillet or oven for a few minutes before assembling to make them pliable.

Store leftover aioli in an airtight container in the refrigerator for up to 3 days.

Keywords: portobello, mushrooms, pita, blue cheese, aioli, vegetarian, sandwich, garlic, chili powder, quick dinner, healthy lunch, grilled veggies

Read it online: https://www.chefs-mate.com/recipe/sandwich-5/