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Categories:
portobello mushroom red onion olive oil yellow peppers whole wheat pita breads mayonnaise garlic lemon juice capers freshly ground black pepper
Viewed: 33 - Published at: 5 years agoIngredients
- 6 portobello mushroom caps mediums, cleaned and stemmed
- 1 red onion large, cut into six 2" slices
- 1 tablespoon olive oil
- yellow peppers Grilled Roasted Red And
- 6 pieces whole wheat pita breads 2 oz ea, opened to form pocket
- 1/2 cup low fat mayonnaise
- 3 garlic cloves finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers
- freshly ground black pepper to taste
Method
- Prepare an outdoor grill with an oiled rack set 4 inches from the coals. On a gas grill, place the setting on high.
- Place the portobello caps and red onion slices directly on the grill and brush with the olive oil. Grill, turning once, for a total of 10 to 20 minutes, until mushrooms are soft and onions are caramelized.
- Prepare a recipe of the Grilled Roasted Red And Yellow Peppers.
- Remove the vegetables from the grill. Add the pita bread and grill on both sides, for a total of 2 to 3 minutes. Slice the peppers into strips.
- In a small bowl, combine all ingredients for garlic lemon mayonnaise.
- To assemble: Open the grilled pita bread and spread with 1 tablespoon of the mayonnaise per sandwich. Slide in the portobello cap. Top with the peppers and red onion slice.
