Portobello Pita with Buckwheat and Beans
Per pita pocket
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.