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Mediterranean Mushroom Pitas with Farro & Feta


Submitted by Lisa Keys


The freshest herb and whole grain salad alongside grilled portobellos fill warm pitas and topped with a flavorful yogurt-feta dressing will remind you of warm Mediterranean days.


Prepare the Garlic-Herb Oil


In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook 15 to 18 minutes or until garlic is tender and just slightly golden. Let cool to room temperature. 

Prepare the Farro


In large bowl, toss farro, garbanzo beans, cucumber, tomatoes, scallions, parsley and mint with lemon juice, 1/4-cup of garlic-herb oil and 1/4 teaspoon pepper. Toss mushrooms with remaining 1/4 cup of garlic-herb oil; let stand 5 minutes. 

Prepare the Mushrooms


Heat grill to medium. Sprinkle mushrooms with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Grill mushrooms, 2 minutes per side, or until tender. Transfer mushrooms to cutting surface; cut into 4 to 6 slices. 

Prepare the Pitas


Brush both sides of pitas with olive oil; grill pitas, one minute per side. Transfer to cutting surface; cut each pita into 2 wedges. 

Prepare the Feta-Yogurt Sauce


In small serving bowl, combine yogurt, feta and 1/4 teaspoon of pepper; blend well. 

To Serve


Fill pitas with farro salad and mushrooms. Top with feta-yogurt sauce.