Gluten-free pitas, filled with spicy arugula, savory portobello mushrooms, and a lemony finish for a quick and easy, fresh tasting lunch. Only requiring 6 ingredients, and 20 minutes, they’re a delicious meal your wallet and tastebuds will thank you for.
Because if you’re in the Midwest like I am, it’s currently snowing buckets and nothing sounds better than a fresh pita. I love soup, potatoes, and stews as much as the next human, but we are right on the cusp of Spring and my body wants FRESH. Anyone else?
How was your weekend? Mine was just lovely, with a very low key Friday night, followed by a high-key Saturday night. Man I have incredible friends. Sunday was slow. We started by watching SNL like we always do. Not as captivating at last week’s, but this skit made me laugh out loud. We finally made it out to round up some groceries, followed by dinner with Jake’s family. His mom made black bean soup from the NYT and omg –> make it! I will be re-creating it this week for sure. Served with cornbread.
Since these pitas will serve as my lunches for the week, I wanted to share them in case you’re looking for some lunch time inspiration as well. I find lunch to be the hardest meal to prepare for. More often than not, I end up packing salads. And I love lunch salads, don’t get me wrong. But after a while they can get boring. And on those weeks I find myself reaching for snack after snack, or buying lunch out and that’s not cool with my wallet. Preparation is key and this recipe is SO EASY. Not to mention insanely delicious. Because arugula + mushrooms can do no wrong.
I started by making my gluten-free pita bread, the most time-consuming part of this meal. But if you buy pitas, that will make this dish much easier. If I had a favorite gluten-free pita brand, I would be doing that. Any recommendations? If you have the time though, these pitas are amazing. Seriously as good as the real thing.
Next, prepare the portobello mushrooms. Remove the gills and slice them into strips. Marinate them in a small dish and sauté in oil of choice. Then fill each pita up with arugula, portobello, a squeeze of lemon and pecorino romano, if desired. Voila!
Easy peasy, restaurant worthy dish. I prefer to eat them warm, re-heating the portobello and pita before stuffing them. These are probably best when fresh, so just store everything separate and stuff when ready to eat, but pitas are quite hearty and I think they’d be just fine made ahead of time.
Here’s to a happy healthy week filled with fresh food despite the fresh layer of snow. Hopefully the last of the season? 🙂
- Whisk together olive oil, balsamic, garlic, oregano, salt and pepper in a small dish.
- Prepare mushrooms by washing, slicing, and placing in marinade at least 10 minutes.
- Heat oil of choice over medium-low heat, and sauté mushrooms about 5 minutes per side.
- Fill each pita pocket with arugula, mushrooms, a squeeze of lemon, and cheese, if desired.