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Portobello Mushroom Pitas

Portobello Mushroom Pitas

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  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh basil leaves or 1 tsp. dried basil leaves, crushed
  • 1 clove garlic, finely chopped
  • 1/4 tsp. salt
  • 4 portobello mushroom caps (about 3/4 lb.)
  • 2 medium red onions, cut into 1/4-inch-thick rounds
  • Lettuce leaves
  • 1 medium tomato, thinly sliced
  • 4 large whole wheat pita breads

Nutritional information

 

Amount per serving

Calories310
Calories from Fat120
Total Fat13g
Saturated Fat2.5g
Trans Fat0g
Cholesterol15mg
Sodium750mg
Total Carbs41g
Dietary Fiber6g
Sugars8g
Protein11g
  • 1 In small bowl, combine Hellmann's® or Best Foods® Light Mayonnaise, cheese, basil, garlic and salt; set aside.
  • 2 Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
  • 3 To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture. 























Also terrific with Hellmann's® or Best Foods® Real Mayonnaise, Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing.