Portobello Pitas

Try as I might, I just could not get a good picture of these little pitas.  This is a take on a gyro, but uses mushrooms instead of the traditional lamb. 

Portobello Pitas

Ingredients

Cucumber sauce

• 1 cup (8 oz.) reduced fat plain yogurt
• 1/2 cup diced peeled cucumber
• 1/4-1/3 cup minced fresh mint
• 1 tbsp. grated lemon peel
• 1 tbsp. lemon juice
• 1 tsp. garlic powder

Pitas

• 4 large portobello mushrooms, stems removed
• 1/2 tsp. pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. Greek seasoning
• 8 pita pocket halves, warmed
• crumbled feta cheese
• 8 thin slices red onion, separated into rings
• 8 slices tomato

Directions 

1. In a bowl, combine sauce ingredients.  Cover and refrigerate.
2. Sprinkle mushrooms with pepper, onion powder, garlic powder, and Greek seasoning.  In a skillet cook mushrooms in cooking spray for3-5 minutes per side or until tender.
3. Line each pita half with a slice of onion, tomato, and little feta cheese.  Cut mushrooms in half and place in pitas.  Serve with cucumber sauce. 

I wasn't a huge fan of the sauce, but that is probably my own fault more than the recipe.  Because the hubs hates cucumbers, I ended up blending all the sauce ingredients in the food processor in an attempt to trick him.  The sauce came out too watery and I had to strain it for a few hours to thicken it up.  I'm thinking the sauce would taste just fine as written in the recipe - the crunchiness of the cucumbers would have been awesome!