The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all.
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
281 calories; protein 10.4g; carbohydrates 28.7g; dietary fiber 5.1g; sugars 7.4g; fat 15.9g; saturated fat 2.5g; cholesterol 2.8mg; vitamin a iu 1814.2IU; vitamin c 12.2mg; folate 83.1mcg; calcium 77.6mg; iron 2.6mg; magnesium 57mg; potassium 758.9mg; sodium 541mg.