Miso Grilled Portobello & Kale Caesar Pitas

There’s something utterly delightful about the combination of umami-rich miso, earthy portobello mushrooms, and the vibrant freshness of kale. These Miso Grilled Portobello & Kale Caesar Pitas are not just a meal; they are a celebration of flavors and textures, all wrapped up in a warm pita. Perfect for a quick lunch or a cozy dinner, this recipe is a go-to for both its simplicity and deliciousness. Plus, it’s packed with nutrients that make you feel good inside and out.

Why It’s My Go-To

Whenever I crave a meal that’s both nutritious and fulfilling, I turn to these Miso Grilled Portobello & Kale Caesar Pitas. They’re incredibly versatile, allowing for endless customization based on what’s in your fridge. The grilled portobello mushrooms provide a hearty base, while the creamy kale Caesar dressing, made with soaked cashews, adds a luscious touch without any dairy. The warm pita pockets are not only perfect for stuffing but also make for a fun, interactive meal. Each bite is a burst of flavor, and I love how satisfying it feels without being heavy.

Ingredient List

• 1/4 cup balsamic vinegar
• 1/4 cup olive or avocado oil
• 2 tablespoons light miso
• 1 clove garlic, finely minced
• 2 teaspoons grainy mustard
• Sea salt and ground black pepper, to taste
• 4 large portobello mushrooms
• 1 cup raw cashews, soaked for 2 hours and drained
• 3 cloves garlic, peeled
• 2 tablespoons lemon juice
• 1 teaspoon capers
• 1 teaspoon grainy mustard
• 1 teaspoon coconut aminos or tamari
• Sea salt and ground black pepper, to taste
• 1/2 cup water, plus extra
• 4 cups chopped lacinato kale, from approximately 1 small bunch
• 4 whole wheat pita, warmed & cut in half
• Sliced tomato (optional)

Equipment Breakdown

• Grill or Grill Pan: For the perfect char on the portobello mushrooms.
• Blender or Food Processor: To create the creamy cashew dressing.
• Mixing Bowl: For combining the marinade and dressing ingredients.
• Measuring Cups and Spoons: Essential for accuracy in your ingredients.

Miso Grilled Portobello & Kale Caesar Pitas, Made Easy

Step 1: Marinate the Mushrooms

Start by preparing the marinade for the portobello mushrooms. In a mixing bowl, whisk together the balsamic vinegar, olive oil, light miso, minced garlic, grainy mustard, sea salt, and black pepper.

Step 2: Prep the Portobello Mushrooms

Remove the stems from the portobello mushrooms and gently wipe them clean with a damp cloth. Place the mushrooms in the marinade, ensuring they are thoroughly coated. Let them marinate for at least 15-30 minutes to absorb all that flavor.

Step 3: Make the Creamy Kale Caesar Dressing

While the mushrooms are marinating, prepare the dressing. In a blender, combine the soaked cashews, garlic, lemon juice, capers, grainy mustard, coconut aminos or tamari, sea salt, and black pepper. Add 1/2 cup of water and blend until smooth. Adjust the consistency with more water if necessary; it should be creamy but pourable.

Step 4: Grill the Mushrooms

Preheat your grill or grill pan over medium heat. Once hot, add the marinated portobello mushrooms, gill side down. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.

Step 5: Prepare the Kale

In a large bowl, add the chopped lacinato kale. Drizzle a bit of olive oil, sprinkle some sea salt, and massage the kale for a few minutes until it softens. This step enhances the kale’s texture and flavor, making it less bitter.

Step 6: Assemble the Pitas

To assemble your pitas, take a warm whole wheat pita and stuff it with a generous amount of the massaged kale. Slice the grilled portobello mushrooms and layer them on top. Drizzle with the creamy kale Caesar dressing and top with sliced tomatoes if desired.

Ingredient Swaps & Substitutions

• For a nut-free option, substitute the cashews with sunflower seeds.
• Use tahini in place of miso for a different flavor profile.
• If you’re out of balsamic vinegar, red wine vinegar works well in the marinade.
• Feel free to replace lacinato kale with spinach or romaine lettuce for a different texture.

Mistakes Even Pros Make

• Not letting the mushrooms marinate long enough can lead to bland flavor.
• Overcooking the cashew dressing can cause it to lose its creaminess; blend until just smooth.
• Using cold pitas can make the meal less enjoyable; always warm them up for the best experience.
• Forgetting to massage the kale may result in a tougher texture; always take the time to do this step.

Storing Tips & Timelines

These Miso Grilled Portobello & Kale Caesar Pitas are best enjoyed fresh. However, if you have leftovers, store the components separately in airtight containers. The grilled mushrooms can last in the fridge for up to 3 days, while the kale can be stored for up to 5 days. The creamy dressing will keep well for about a week in the fridge. When ready to eat, just reassemble your pitas with the fresh ingredients!

Your Top Questions

Can I make the dressing ahead of time?

Yes! The dressing can be made up to a week in advance and stored in the fridge. Just give it a good stir before using, as it may thicken over time.

Can I use other types of mushrooms?

Absolutely! While portobello mushrooms are perfect for their meaty texture, you can also use shiitake or cremini mushrooms for a different flavor and texture.

Is this recipe suitable for meal prep?

This recipe is great for meal prep! Just keep the components separate until you are ready to eat to maintain freshness and flavor.

What can I serve with these pitas?

These pitas pair wonderfully with a side salad or a light soup. For a heartier meal, try them alongside Meat Stuffed Pitas Arayes or Creamy Garlic Spinach Penne In 20 Minutes.

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Serve & Enjoy

These Miso Grilled Portobello & Kale Caesar Pitas make for a delightful and nutritious meal that’s not only satisfying but also easy to prepare. Whether you’re enjoying them for lunch or dinner, each bite is packed with flavor and will leave you feeling nourished and happy. So grab those ingredients, fire up the grill, and treat yourself to this delicious creation!