Well,this is my first TFIF post,I’m thinking about sticking to just TFIF now, sharing new delish weekly.What do you think ? I’m thinking about commitment though,not that I’m afraid of it..But getting back to focus, today’s TFIF: Mini Pita Mushroom!
I made this for brunch couple of days back,and it was so good I figure it’s worth the share. This is insanely simple,I promise!
1 Mini pita
1/2 Chopped Red onion
1/4 Chopped Red Capsicum
1 Chopped Large Portobello Mushroom
1 Slice Swiss Cheese
About 3 teaspoon Olive oil
1 teaspoon dried basil
1 teaspoon mixed italian herbs
1 teaspoon black pepper for seasoning
*Please not that because the pita is small and is only for one, I only use about half of each for some ingredients . If you’re using a larger pita,or making a larger serving with the small pitas,you should use whole of each ingredients.
Here’s how to:
Heat a non stick pan on medium heat and heat pita on each side until golden brown.
IF you want your pita to puff, then bake it in the oven at 260Celsius. I didn’t want to stuff the fillings into the pockets,so I just made it like mini pizza.
Remove pita from pan and add the olive oil. Sauté onions for a minute until translucent. Add in the capsicums until the aroma rises. Add the mushrooms and sauté until mushrooms have shrunk and onions and capsicums are a little darker in color. Season with basil,mixed italian herbs and black pepper and sauté for about another 2-3 minutes constantly stirring to avoid onions from burning.
Turn off the heat, place bits of cheese slices on the pita and top it with the sautéed mushroom. Sprinkle some dried basil over and viola ! And I love how the warmth from the bread and topping will soften the cheese.
Tell me how yours went!