Portobello mushrooms, which are a great source of fiber, selenium, vitamins and phytochemicals, are easy to cook and a great addition to a pita. The recipe below makes one serving (2 pitas).
INGREDIENTS:
- 1 large portobello mushroom
- 1 small onion
- 1 tomato
- 1 pita
- extra virgin olive oil
- salt, pepper & garlic powder to taste
Slice the portobello mushroom into narrow strips:
Chop up the onion:
Slice the tomato:
Place the onions and extra virgin olive oil into a pan and cook on medium low until the onions turn golden brown:
Add the portobello mushroom slices:
Add the seasonings:
Cook on medium low until the mushrooms are tender:
Place the cooked mushroom and tomato slices into a pita and enjoy!
If you have two medium sized zucchini, you can make a quick and tasty lunch. The recipe below makes one serving (two pitas).
INGREDIENTS:
- 2 medium sized zucchini
- 1 medium sized onion
- olive oil
- salt, pepper, turmeric and garlic powder to taste
- whole wheat pitas
Gratuitous zucchini shots (it’s easier to grate zucchini when they are whole):
Grate the zucchini:
Chop up the onion:
Pour olive oil into a pan, add the onions and cook on medium low until they become a golden color:
Add the zucchini and spices, then cook on medium heat for 10-15 minutes.
Fill a whole wheat pita with the cooked zucchini and enjoy!
