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Artichoke And Portabella Pitas


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  • 2 jars marinated artichoke hearts - (6 oz ea)
  • 1/2 cup sliced large pimento-stuffed green olives
  • 1/3 cup chopped roasted red peppers
  • 4 portabella mushrooms - (1 lb) cleaned, and stems removed
  • 4 large pita pockets warmed
  • 8 slices provolone cheese - (8 oz)


Servings 4


Step 1

Preheat broiler. Drain artichoke hearts, reserving marinade; roughly chop artichokes.

In small bowl, combine artichokes, olives and peppers; stir in 3 tablespoons of reserved marinade; set aside.

Arrange portabella caps on baking sheet; brush both sides generously with reserved marinade. Broil caps, smooth-side down, for 4 minutes. Turn mushrooms; brush with marinade; broil until tender, about 4 minutes longer.

Cut mushrooms and warm pitas in halves. Place half mushroom cap, 1 folded slice of cheese and some of artichoke mixture in each pita half.

This recipe yields 4 sandwiches.

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