Miso-grilled Portobello mushrooms and a colorful kale Caesar salad are mixed together in these tasty Miso Grilled Portobello and Kale Caesar Pitas, which are made with warm whole wheat pitas. This meal is filling and healthy, and it's great for a quick lunch or dinner.
Ingredients: 4 large Portobello mushrooms, stems removed. 4 tablespoons miso paste. 2 tablespoons olive oil. 4 whole wheat pitas. 2 cups kale, chopped. 1 cup vegan Caesar dressing. 1/4 cup vegan Parmesan cheese, grated. Salt and pepper to taste.
Instructions: Preheat grill to medium-high heat. In a small bowl, mix miso paste and olive oil until well combined. Brush both sides of Portobello mushrooms with miso mixture. Grill mushrooms for 5-7 minutes per side, until tender and grill marks appear. While mushrooms are grilling, warm pitas on the grill for about 1 minute per side. In a large bowl, toss chopped kale with vegan Caesar dressing until well coated. Spread a generous amount of Caesar-dressed kale onto each pita. Top with grilled Portobello mushrooms. Sprinkle vegan Parmesan cheese over the top. Season with salt and pepper to taste. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Willow Glen Performing Arts
