These make a great appetizer for a entertaining or throw a couple on your plate for a main meal.
10 mini pita circles, preferably whole wheat (I got mine at Trader Joes)
2 garlic cloves, finely chopped (about 2 teaspoons)
¼ cup diced red onion
1 teaspoon olive oil
1 tablespoon chicken or vegetable broth (if n/a just use water)
One cup chopped shitake mushrooms
One cup chopped Portobello mushrooms
One cup chopped white button mushrooms
3 tablespoons plus 1 teaspoon fresh chopped basil
5 tablespoons crumbled goat cheese (or feta)
3 tablespoons plus 1 teaspoon finely shredded parmesan cheese
salt and pepper (optional)
Preheat oven to 375 degrees. Add the teaspoon olive oil, garlic and onions to a large pan or skillet and sauté on medium-high heat for a few minutes until lightly browned. Throw in the mushrooms plus the tablespoon broth (or water) and cook for 3- 5 minutes, stirring often, until mushrooms are soft . Add the 10 mini pitas to a large baking sheet coated with cooking spray. To each pita add: 1 heaping tablespoon of the mushroom mixture, then 1 teaspoon chopped basil, and finish with ½ tablespoon goat cheese. Bake for 10 minutes, then sprinkle each with 1 teaspoon parmesan and continue to bake for a few more minutes until the cheese is melted. Add salt and pepper to taste if desired.
Makes 10 pitas, 10 servings
Serving size: 1 pizza-ette Calories 107 Protein 5 g Carb 15 g Fiber 2 g Sugars < 1 g Fat 3 g saturated fat 1 g Sodium 250 mg