PORTOBELLO MUSHROOM PITAS
Serves: 4
INGREDIENTS
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
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.