Portobello Mushroom Pitas

Name: Portobello Mushroom Pitas
Total time: 1680 s
Yield: 4 servings
Ingredients: 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise; 1/4 cup grated parmesan cheese; 2 tablespoons fresh basil leaves chopped, or 1 tsp. dried basil leaves, crushed; 1 clove garlic finely chopped; 1/4 teaspoon salt; 4 portobello caps about 3/4 lb.; 2 red onion medium, cut into 1/4-inch-thick rounds; lettuce leaves; 1 medium tomatoes thinly sliced; whole wheat pita bread 4 large

Best Foods

10Ingredients

110Calories

28Minutes

Ingredients

servings:

1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
1/4 cup grated parmesan cheese
2 tablespoons fresh basil leaves (chopped, or 1 tsp. dried basil leaves, crushed)
1 clove garlic (finely chopped)
1/4 teaspoon salt
4 portobello caps (about 3/4 lb.)
2 red onion (medium, cut into 1/4-inch-thick rounds)
lettuce leaves
1 medium tomatoes (thinly sliced)
whole wheat pita bread (4 large)

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Directions

In small bowl, combine Hellmann's® or Best Foods® Light Mayonnaise, cheese, basil, garlic and salt; set aside.
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.
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.

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