January 26, 2011

Portobello Mushroom Pitas and Cheesy Garlic Potatoes

In order to eat healthier this new year I've changed a lot of eating habits. I now eat a lot less red meat, and if I do eat it, it's organic so I actually know what I'm eating. This is actually a little more expensive which is another way I can monitor how much I eat. I also eat way more organic foods and way less processed foods in general and I actually can't remember the last time I had fast food. When I go out to eat I no longer indulge and only get what I know I'll eat- which leaves me with a lot less leftovers. For Christmas I got Michael a new grill (among other things) so we could both eat healthier. The cool thing about the grill is the grill plates come out and you can put griddle plates in instead... I fell in love as soon as I saw the thing. These Portobello Mushroom Pitas were the first meal I made with the grill. I'm a sucker for mushrooms and I'll eat them any way you give them to me (probably) so this was a definite yes. I found the prettiest ones at Trader Joe's and got my favorite pita bread from them too. I didn't think one pita per person would be enough so I decided to make some potatoes on the side. 
I had made a version of these potatoes for the blog before, and many times after, but since I didn't have red potatoes I improvised. Here's the link to that Baked Potato Chips I made before.

While I was preheating my oven and grill, I sliced 6 Yukon Gold potatoes and layered them with butter, salt, garlic powder, chopped garlic (the kind that comes in the jar), black pepper, and parsley. When my oven was preheated to 350 degrees I covered my 8x8 pan with foil and put them in for 25 min.
What I got when I pulled them out.
While the potatoes were cooking I wiped the curved part of the mushrooms with a damp paper towel and got a little bowl and poured some olive oil into it. To the oil I added garlic powder, salt, chopped garlic, and pepper (see a trend with my ingredients?) and brushed this on the outer part of the mushrooms. No I didn't measure anything, I just poured enough oil to LIGHTLY coat the tops of both mushroom. By this time my grill was hot. I set my temp for this at 300 because I figured it shouldn't be too hot. I put the oil-coated side down and put the top down.
I only pressed it like this for about 4 minutes. I didn't brushed the other side with oil because I figured I didn't need the extra. This is what I got :)
I washed some lettuce and cut some tomato to put in my pita. 
I didn't put any mayo in my pita like I usually do but I did put a little ranch just because it sounded good. And guess what- it was!
By the time I was done with making my pitas my potatoes were nice and soft. I had some Cheddar/Monterey Jack cheese mix leftover from taco night so I put a healthy amount on my potatoes when they came out. 
Once the cheese melts this was a good amount of food for two people without leaving you feeling gross and overly full. I really hope you enjoy it too.

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