Portobello Pita with Buckwheat and Beans

Serves 4

COST: $3.50

Per pita pocket

Calories: 311

Fat: 10g

Carbohydrates: 47g

Protein: 9g

Fiber: 4g

Sugar: 3g

Sodium: 370mg

4 medium-sized portobello mushrooms, stems removed

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

4 pita pocket breads, medium size (about 8 inches)

2 tablespoons mayonnaise

1 cup buckwheat groats, cooked according to directions on package

1⁄4 pound cooked green beans

Brush the portobello caps clean (do not wash under water); season with salt and pepper. Heat oil in a large skillet until very hot, but not quite smoking. Cook the mushrooms top-side down over high heat until cooked through, about 4 minutes. Small pools of juice should appear where the stem was removed.
Cut an opening in a pita; slather the inside with mayonnaise. Spoon in a layer of cooked buckwheat groats (or kasha), and add 1⁄4 of the green beans. Stuff in 1 mushroom cap. Repeat with remaining pitas.