Wow, this was so easy to make, and so deliciously perfect for a Saturday lunch.
I took a portobello mushroom cap and sliced it evenly into strips. I laid the strips out in my heated skillet and drizzled a teeny bit of olive oil over them. As they started to cook and soften, a couple dashes of worcestershire over the slices and generous squeezes of a lime, and that’s it. Let it cook up a bit more over low heat to your desired softness (I like my mushrooms still with a little bite).
While that’s going on, I cut up a pocketless pita (flatbread) into quarters and toasted them in my toaster oven. Once those had crisped up, I threw them on a plate, plopped some sour cream on each quarter, and sliced up a plum tomato. Served them all together and layered slices of portobello over the pita, then a tomato slice, and it was really freaking good. The portobello absorbs all of the sauce you splash on top, so they’re a bit tart, but I loved it. It had just the right lime kick to it, delicious.
Enjoy!!! So simple, so delicious, and definitely a bit healthy (depending on how much sour cream you toss on, and you could probably use low fat!). You can also add your own toppings- cheese, lettuce, whatever, be creative!!!
SkippyMom says
Don’t shame me on this…but I had my first portebello this year…yummmmmmmmmmmmmmy….my new favorite concoction is porte/asparagus burrito..mmmmmmm
This look awesome [you amaze me]…may have to throw this as an h’ord for the Christmas table.
Hugs!