Saucy Portobello Pitas

• 1 cup (8 ounces) reduced-fat plain yogurt
• 1/2 cup chopped peeled cucumber
• 1/4 to 1/3 cup minced fresh mint
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 4 large portobello mushrooms, stems removed
• 1/2 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Greek seasoning
• 2 tablespoons canola oil
• 8 pita pocket halves, warmed
• 8 thin slices red onion, separated into rings
• 8 slices tomato

1. In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving.
2. Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender.
3. Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce.

yogurt, cucumber, fresh mint, lemon zest, lemon juice, garlic, portobello mushrooms, pepper, onion powder, garlic, seasoning, canola oil, pocket, red onion, tomato

Taken from www.tasteofhome.com/recipes/saucy-portobello-pitas/ (may not work)