New Jerusalem Bread Salad Mini Pita Pockets

Recipe courtesy of the Mushroom Council and


Yield: 4 servings


1 cup Jerusalem artichokes, cleaned, slivered and blanched
1 cup Persian or hothouse cucumber, seeded, not peeled and cut into ¼ inch dice
½ cup feta cheese, grated coarsely
2 tbl fresh chopped Italian parsley
2 cups quartered Cremini mushrooms
1 tsp cumin seed
4 tbl Colavita Olive Oil
1 tbl lemon juice
12 mini pita pockets
2 tbl Colavita Olive Oil
1 tsp sumac
salt and freshly ground black pepper


Toss the cremini mushrooms in 2 tbls of Colavita olive oil. Toast and add the cumin seeds. Preheat oven to 300 degrees. Roast the mushrooms on a rack until almost dry. Cool and toss together with the Jerusalem artichokes, cucumber, feta, parsley, lemon juice and balance of olive oil. Season with salt and pepper. Add the sumac to 2 tbl Colavita olive oil and brush on the mini pita pockets. Warm in a towel or foil in a 300 degree oven.

To assemble, stuff each of the pita pockets with the Jerusalem salad combination. Serve with additional lemon wedges.


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