- Details
-
Parent Category: Recipes
2 tbsp Greek with Feta and Oregano dressing
4 portabella mushrooms, trimmed
4 small pita breads
2 tbsp tomato pesto
150g baby spinach leaves, washed and dried
1/4 cup mozzarella grated cheese
Ground black pepper, to taste
Directions:
Lightly grease a barbecue grill with extra olive oil and preheat on high heat.
Lightly brush the mushrooms on both sides with dressing.
Place the mushrooms onto the barbecue grill and cook for 1 - 2 minutes on each side or until mushrooms are
warmed through. Remove to a plate.
Place the pita breads onto the barbecue grill and cook for 1-2 minutes on each side or until warmed through.
To serve, spread the pita pocket breads with the tomato pesto. Top with the spinach leaves, mushrooms and
mozzarella. Sprinkle with pepper and serve immediately.
