Grilled Portobello-Goat Cheese Pitas

These were good, not great. Love portobello mushrooms, ut think there are better recipes out there.

Simple and easy to make, and my boyfriend and I both loved these (we're both picky eaters). This will be a favorite for Meatless Mondays!

A quick and easy summer lunch or light dinner. I will keep it in mind!

I used Cremini mushrooms and did it under the broiler instead. SO DELICIOUS! And super easy!

Absolutely delicious. However, this is so ridiculously messy it is embarrassing to be seen eating it. I also wonder in what world 1 teaspoon of olive oil is actually enough to coat anything more than the silicon bristles on the basting brush, much less four pitas...took about 6 teaspoons (i.e., 1/8 cup) of olive oil to actually do the job. The taste was good enough that I might make it again, only dicing the mushrooms & tomatoes to serve pizza-style.

Not "worthy of a special occasion" but better than "has potential". The flavor combination is outstanding. I grilled the pitas on our Traeger grill 2 minutes on each side. After taking them off the grill, I immediately put the feta (and a slice of cheddar for DD who doesn't like feta) on the pita so it can get a little melty. Then grilled the portobellos 6 minutes on each side. I did not grill the tomatoes. I did enjoy a splash of balsalmic over the top before eating. Next time I think I'll slice the mushrooms and dice the tomatoes so we can eat it more in a pizza-style. Everyone at the table devoured it. I served it along with watermelon wedges. Very filling.

Very good but I would never use jarred garlic. Always fresh garlic!

My husband loved this recipe. It is so easy and healthy. I used whole grain pita rounds and added fresh baby spinach.

I really enjoyed this meal. I changed it a little by using a boboli pizza crust and grilling all ingrediants directly on my outdoor grill. It came out great! I bought enough ingredients to fill the pie (about 3 large mushrooms, and 1 tomato). Served alone. Will definately make again.

I altered this recipe in a few ways, though I'm sure many would think it delicious as written. I used Naan as the base of the recipe. I brushed it with the olive oil/garlic mixture (I used fresh garlic), I also used mozzarella on my serving because I don't care for goat cheese, and used the goat cheese on my hubby's. I then put roasted red peppers on top of the cheese (instead of tomatoes), and threw it in the oven while I cooked the mushrooms. (I marinated them in balsamic like Jennifer suggested) and also salt & pepper. We don't have a grill so I just cooked them in a pan until they were cooked through. I topped them with fresh basil & a little more salt & pepper. We both LOVED these. My husband said they were "restaurant quality" :) This will definitely be in my rotation of dinners now. I'm always on the lookout for yummy but wholesome vegetarian recipes! Try this recipe, you won't be sorry!

I made this with the balsamic addition. It was a great, easy, fast dinner. Pretty filling as well when paired with a salad. I did not add roasted pepper but can imagine that would really add to it. Didn't need any salt, only minimal pepper--less than what is called for it you marinate the mushrooms first.

Took the advice of others and used balsamic to glaze the bellas. Absolutely wonderful and filling!

My husband loved this and it was very easy! I used naan bread from Costco for the base instead of pita bread, and mixed fresh basil in with the goat cheese. I sprinkled a little Mrs. Dash Garlic Herb on the tomatoes for an added kick as it needed a little something. Delicious and a lovely presentation.

Really liked this recipe. I must not have grilled the vegetables enough though because they were still very moist and juice just poured out when I took a bite. I actually found these really easy to stack and store in the fridge to reheat in a toaster oven later. Nothing got soggy and the flavors seemed to meld a little overnight. Also the juiciness was reduced reheating this way. Will DEFINITELY make again.

Yum could eat this all the time, did need the balsamic vinegar, didn't even know how much I liked goat cheese. Can't wait for the summer tomatoes to be in season.

Very tasty, but really messy and hard to eat.

we love this, I have made it for years. We sometimes skip the pitas and put the goat cheese between the grilled mushroom and tomato. I am making it tonight!

I made this last night for a light dinner. I was decently surprised. I used suggestions like drizzling balsamic vinegar over the tomatoes and mushrooms prior to grilling. I don't have a grill or grill pan so I used my gorge foreman, which worked okay. the times were messed up a bit. I also added roasted red pepper on top which I think was quite an addition! I am not a huge fan of goat cheese but wasn't bad. I might try it with fresh mozzerella next time. Served it with cantalope, mango, pineapple, and strawberries freshly chopped drizzled with a couple tablespoons of lime juice.

Absolutely delicious! They were a little hard to eat because of how juicy the mushrooms got after cooking, but it was worth the messy eating!

I thought this was excellent. I followed Jennifer's recipe using balsamic, and I also used basil flavored goat cheese. This has a nice mild taste as is, but I think I will also add some roasted red pepper next time.

I did it without reading the reviews. It was okey. I think if I had done it like Jennifer-see review, it would have worked. I'll retry it. But I know, for me, it's an everyday meal not special occasions.

We make this for dinner a few times per month in the summer. I've made it as is, but now I do a few things differently - 1. I add in a roasted red pepper, 2. I marinate all the vegetables in a little balsamic vinegar, 3. I cook everything on the outdoor grill, and 4. When its done, I slice the vegetables and put it on the pitas and eat like a pizza. We love it!