A Meaty, Plant-Based Lunch You’ll Crave
Looking for a lunch that’s both incredibly satisfying and ridiculously easy to make? You’ve found it! These Portobello Pita Pockets are a game-changer. We’re talking meaty, umami-rich portobello mushrooms, the nutty goodness of buckwheat, and the fresh snap of green beans, all tucked into a warm pita with a creamy spread. It’s a hearty, plant-based meal that comes together in minutes and is impressively light on the wallet. Perfect for a quick weeknight dinner or a packed lunch that you’ll actually look forward to!
Ingredients
• 4 medium-sized portobello mushrooms, stems removed
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• 4 medium pita pocket breads, about 8 inches / 20 cm
• 2 tablespoons / 30 ml (1 fl oz) mayonnaise
• 1 cup / 170g (6 oz) cooked buckwheat groats
• 1/4 pound / 113g (4 oz) cooked green beans
• Kosher salt and freshly ground black pepper, to taste
Instructions
1. Prepare the mushrooms by brushing the caps clean. Do not wash them under water. Season generously on all sides with kosher salt and freshly ground black pepper.
2. Heat the olive oil in a large skillet over high heat until very hot but not smoking. Place the mushrooms top-side down and cook until tender and cooked through, about 4 minutes. You’ll know they’re ready when small pools of juice appear where the stems were.
3. Gently warm the pitas. Cut an opening in each pita pocket and slather the inside with mayonnaise.
4. To assemble, spoon a layer of cooked buckwheat groats into the bottom of each pita. Add a quarter of the green beans, then stuff one whole cooked mushroom cap inside. Repeat with the remaining pitas and serve immediately.
Nutritional Information
• Serves: 4
• Cost: Approximately $3.50 per pita pocket
• Calories: 311
• Fat: 10g
• Carbohydrates: 47g
• Protein: 9g
• Fiber: 4g
• Sugar: 3g
• Sodium: 370mg
Pro Tips
• for Perfect Pitas
• For a deeper, nuttier flavor, use toasted buckwheat groats (kasha) instead of plain buckwheat.
• Add a clove of minced garlic to the skillet for the last minute of cooking the mushrooms to infuse them with extra flavor.
• Gently toast the pitas in a toaster or a dry skillet before stuffing to make them warm, pliable, and more durable.
• Swap the mayonnaise for hummus, tzatziki, or a vegan aioli for a different flavor profile.
FAQ
Q: Can I make this recipe vegan
A: Absolutely! This recipe is easily made vegan. Simply swap the regular mayonnaise for a plant-based vegan mayo, hummus, or a vegan aioli as suggested in the Pro Tips. All other ingredients are naturally vegan.
Q: How can I add more protein to these pita pockets
A: To boost the protein content, consider adding a layer of protein-rich hummus, a sprinkle of toasted chickpeas or lentils, or some crumbled firm tofu. If you eat dairy, feta cheese also works well.
Q: What are some good substitutes for buckwheat
A: If you don’t have buckwheat, you can easily substitute it with other cooked grains like quinoa for a protein boost, hearty farro, or fluffy couscous. Brown rice would also work well as a base.
Q: Can I prepare these pita pockets ahead of time for lunch
A: Yes, this is a great meal prep recipe. For the best texture, store the cooked mushrooms, buckwheat, and green beans in separate airtight containers in the fridge for up to 3 days. Assemble the pitas just before serving to prevent them from becoming soggy.
More Recipes You’ll Love
- Cold Veggie Pizza
- Vegan Tofu & Veggie Pita Melts
- Luxury Asparagus and Caramelized Onion Spanish Tortilla
A Meaty, Plant-Based Lunch: Portobello Pita Pockets
Ingredients
Method
- Prepare the mushrooms by brushing the caps clean.
- Do not wash them under water.
- Season generously on all sides with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over high heat until very hot but not smoking.
- Place the mushrooms top-side down and cook until tender and cooked through, about 4 minutes. You'll know they're ready when small pools of juice appear where the stems were.
- Gently warm the pitas.
- Cut an opening in each pita pocket and slather the inside with mayonnaise.
- To assemble, spoon a layer of cooked buckwheat groats into the bottom of each pita.
- Add a quarter of the green beans, then stuff one whole cooked mushroom cap inside.
- Repeat with the remaining pitas and serve immediately.
- Add a clove of minced garlic to the skillet for the last minute of cooking the mushrooms to infuse them with extra flavor.
