Barbecued Mushroom and Spinach Pizzettes
Pitas make these individual pizzas a breeze to create for a nutritious light meal or snack.
Prep Time: 10 mins. | Cook Time: 8 mins. | Serves: 4
Tip: Thinner pitas will crisp better than thicker ones. To shave Parmesan easily use a vegetable peeler. Shaved Parmesan is most attractive but if substituting grated Parmesan use only ¼ cup (50 mL).
3 tbsp olive oil 45 mL
2 cloves garlic, crushed 2
4 large fresh Portabella Mushroom caps 4
4 6-7″ (15-17cm) whole wheat pita breads 4
1/3 cup sun-dried tomato pesto 75 mL
4 cups baby spinach or arugula leaves (2oz/60g) 1 L
1/2 cup shaved Parmesan or Romano cheese 125 mL
Fresh ground black pepper to taste
- In a small bowl whisk oil and garlic together, lightly brush the mushrooms on both sides with garlic oil. Barbecue mushrooms on high heat for 2-3 minutes per side or until mushrooms are slightly softened.
- Meanwhile place pitas on the barbecue over high heat and cook for 2 minutes on one side or until warmed through. Remove to a tray or cutting board and spread softer side with the tomato pesto.
- Top with spinach leaves, and then warm mushrooms, stem side up. Return to barbecue and cook for additional 2-3 minutes o until slightly crisp. Garnish with Parmesan shavings. Cut in halves or quarters and serve immediately. Add pepper to taste.
Per Serving 1 Pizzette
Sodium: 784 mg
Protein : 16.1 g
Fat: 17.9 g
Carbohydrates: 40.7 g
Dietary Fibre: 6.9 g