Open-Faced Grilled Portobello Goat Cheese Sandwiches

  • Prep 10 min
  • Total 20 min
  • Servings 4

Ingredients

  • 2 teaspoons minced garlic
  • 4 teaspoons olive oil, divided
  • 4 whole wheat pitas
  • Salt and pepper
  • 4 portobello mushroom caps, rinsed and patted dry
  • 1 red onion, sliced into rounds
  • 4 ounces herbed goat cheese
  • 2 vine-ripened tomatoes, sliced
  • Chopped fresh basil for garnish

Steps

  • 1
    Heat grill to medium heat. Mix garlic with 2 teaspoons olive oil in a small bowl and brush on both sides of pitas. Season both sides of pitas with salt and pepper.
  • 2
    Place pitas on grill and cook until toasted and grill marks appear, about 2 minutes each side. Remove from grill and set aside.
  • 3
    Brush portobello mushrooms with remaining 2 teaspoons olive oil, then season with salt and pepper. Season sliced onion with salt and pepper.
  • 4
    Place mushrooms and onions on grill and cook until soft and grill marks appear, about 3-4 minutes each side. Remove from grill and set aside.
  • 5
    Spread herbed goat cheese on top of each pita. Top each pita with red onion, sliced tomatoes and a portobello mushroom cap. Sprinkle with fresh basil for garnish and slice in half to serve.

No nutrition information available for this recipe
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