pesto mushrooms and lettuce in pita

Pesto is one of my all time favourite Italian sauces and I find it so versatile.  It really is just perfect served simply with pasta.  I love it on a tomato and buffalo mozzarella salad or smeared on top of bruschetta. I always have it on had to stir into a tomato sauce or soup.

This is a very quick and easy vegetarian option for stuffing pita’s, and the mushrooms would also make a fabulous addition to a tapas menu or served on toast or buschetta.

mushrooms pan fried and coated in pesto

I used the Mediterranean Delicacies pesto which is thick and creamy. So thick in fact you can stretch it out using a bit more olive oil.

Recipe:

  • 250gms of mushrooms cut into half or thick slices (I used smallish white button mushrooms)
  • 2 – 3 Tbs of Mediterranean Delicacies fresh pesto
  • 2 Tbs of olive oil
  • salt and pepper

Heat the olive oil in a non stick frying pan and fry the mushrooms.  I put a lid on the pan for a short bit to generate steam. This also speeds up the cooking time. When the mushrooms start to caramalise and go brown, add the pesto and coat.  I also added a splash of water to loosen the pesto a bit. Toss around and then remove from the heat. Season with salt and black pepper to taste.

Serve these in lightly toasted pita breads that have been cut in half and stuffed with lettuce. You could also add additional Parmesan or other salad things. There are no rules.

stuffed into toasted pita breads with lots of crispy lettuce

Mediterranean Delicacies can be found at select Pick n Pay, Shoprite Checkers, Spar, Fruit & Veg City and independent retailers nationwide.

3 Comments

  1. YUM! I love mushrooms and this is an awesome way to serve them!

  2. Pingback: Mozzarella toasts with basil, tomatoes and anchovies | Drizzle and Dip

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