These plantain Portobello pitas are a tasty vegetarian meal that changes things up from the favorite gyro. Aside from being innovative, it is a delicious mix of flavors that will leave you satisfied.
Make These Vegetarian Portobello Pitas For A Tasty Snack
Get your plantains and mushrooms ready!
Why use plantains? Well, for starters, these starchy fruits are very easy to mold into anything you want. However, plantains are also very healthy, as they contain plenty of vitamins and minerals, and are also a good source of fiber.
While this dish uses plantains to form a patty, if you don’t have them, there are a few options. Try using under-ripe bananas, sweet potatoes, or corn masa.
You may already know all the health benefits of Portobello mushrooms, but they are also a great flavor addition to this dish. You can substitute them for any other mushrooms, though. If you don’t have any, try using eggplant, tofu, or zucchini.
The avocado is mostly for meshing all the ingredients together, but you can also add it because it is a healthy source of omega 3 and 6. Most people consider avocado a superfood, as it is high in nutrients that we all need daily. These fruits also blend well with many flavors. Other options to include here are sour cream or hummus.
Finally, while many dislike the peppery flavor of arugula, this vegetable is a powerful food that fights oxidative stress, inflammation, and helps with blood coagulation. You can try other vegetables instead, such as spinach, bok choy, radicchio, or watercress.
Making this dish shouldn’t take you too long, but make sure you let the oil get hot before frying your plantains. Otherwise, they can become mushy and soggy, and the whole texture is ruined.
Try this meal when you need a vegetarian appetizer, a filling dish, or simply a treat. It will take only a few minutes to cook, and the flavors are unique.
Discover another amazing mushroom recipe here: Mushroom Crepes Are The Ideal Vegetarian Meal [Recipe]
3/4 cup (180 ml) coconut oil
1 semi-ripe plantain, cut into 2-inch (5 cm) pieces
3 portobello mushroom caps, cut into strips
1 avocado, peeled, pitted and sliced
4 cups (512 g) coarsely diced arugula
2 warmed pita bread rounds, cut in half
- Heat the pan and stir fry the plantains in coconut oil. Cook until soft. Remove from oil and drain on paper towels.
- Layer the plantains on top of each other. Flatten all together to from a patty.
- Add more oil in the pan and fry the patty until golden brown on both sides. Remove from oil and drain.
- Using the same pan, add some more oil and cook the mushrooms until soft.
- Prepare the pita bread and fill with arugula, plantain, avocado, and mushrooms.
- Serve warm. Enjoy!