Ingredients
CUCUMBER SAUCE:1 cup reduced-fat plain yogurt1/2 cup chopped peeled cucumber1/4 to 1/3 cup minced fresh mint1 tablespoon grated lemon zest1 tablespoon lemon juice1 teaspoon garlic powderPITAS:4 large portobello mushrooms, stems removed1/2 teaspoon pepper1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon Greek seasoning2 tablespoons canola oil8 pita pocket halves, warmed8 thin slices red onion, separated into rings8 slices tomato
Preparation
In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.
Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce.
