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Barbecued Mushroom Pita Pizza

Contributed by: News Canada

It's grill time with fresh Ontario mushrooms

(NC) - Finally it's summer. A time for holidays, outdoor living, and fun around the pool and deck. Most of all it's time for BBQ and mushrooms. Yes, mushrooms. Mushrooms grilled on the barbecue make a delicious side dish or entree. Grilled mushrooms add great taste to any meal.

Barbecued Mushroom Pita Pizza
Mushrooms on the grill are fast and easy. Just mix white and brown mushrooms with peppers, tomatoes, bacon or beef on shish-kabob forks for a colourful entree. Or use the popular Portabella mushroom as a great addition to burgers or by themselves as a meat substitute. Either way, Portabellas are often referred to as the "filet mignon" of mushrooms for their meaty texture and juicy flavor.

For a simple Grilled Portabella dinner, just marinate mushroom for 4 minutes in oil-based vinaigrette, grill on each side for 4 to 6 minutes, depending on size, season to taste, serve alone or on a bun. Fast, easy and delicious.

Also, add a little crunch to your salad with fresh, flavourful Enoki mushrooms.

So, don't forget fresh Ontario mushrooms for outdoor cooking this summer. They are fresh, simple, good and sure to be a hit this season on your grill. For more information on mushrooms and mushroom recipes, visit today.

Preparation: 10 minutes; Cooking: 8 minutes


  • 2 tbsp Greek with Feta and Oregano dressing
  • 4 portabella mushrooms, trimmed
  • 4 small pita breads
  • 2 tbsp tomato pesto
  • 150g baby spinach leaves, washed and dried
  • 1/4 cup mozzarella grated cheese
  • Ground black pepper, to taste


Lightly grease a barbecue grill with extra olive oil and preheat on high heat.

Lightly brush the mushrooms on both sides with dressing.

Place the mushrooms onto the barbecue grill and cook for 1 - 2 minutes on each side or until mushrooms are warmed through. Remove to a plate.

Place the pita breads onto the barbecue grill and cook for 1-2 minutes on each side or until warmed through.

To serve, spread the pita pocket breads with the tomato pesto. Top with the spinach leaves, mushrooms and mozzarella. Sprinkle with pepper and serve immediately.

For more information on mushrooms and mushroom recipes, visit today.

Serving Size: Makes 4 Servings

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