Mushroom Panzapita

By • May 5, 2015 0 Comments

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Author Notes: Taking a spin on the Italian classic of panzanella, this version uses freshly grilled pita breads for a great summer side salad. This recipe was written by the Healthline Editorial Team: Healthline


Serves 7

  • 3 large portobello mushrooms, destined with gills removed
  • 1/4 cup plus 1/2 cup low-fat Italian vinaigrette, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 whole pita bread
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cubed fresh mozzarella cheese
  • 1/2 cup thinly sliced green onion
  • 1/3 cup chopped, peeled cucumber
  • 1/3 cup pitted black olives, halved
  • 1/4 cup thinly sliced basil leaves
  1. Brush mushrooms with ¼ cup vinaigrette and season with salt and pepper.
  2. Grill mushrooms over medium heat for 15 minutes or until tender. Grill pita breads for 1-2 minutes on each side or until warm and slightly charred. Cut mushrooms and pitas into 1-in. pieces; place in a large bowl.
  3. Add tomatoes, cheese, onion, cucumber, olives and basil to bowl and toss with remaining vinaigrette. Let stand for 10 minutes before serving.

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