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Portobello Pitas

with Feta, Potato Wedges and Tzatziki
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
363 kcal
Protein
: 
11.6g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

3 unit(s)

Portobello Mushrooms

grams

Wholemeal Pita

100 grams

Feta Cheese

15 grams

Honey

1 pot(s)

Dried Oregano

1 unit(s)

Lemon

150 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 unit(s)

Cucumber

(May contain traces of: Celery)

450 grams

Potatoes

1 bunch(es)

Mint

Not included in your delivery

1 tbsp

Olive Oil

Energy (kJ)1520 kJ
Energy (kcal)363 kcal
Fat7.1 g
of which saturates1.7 g
Carbohydrate59.7 g
of which sugars17.1 g
Dietary Fibre8.1 g
Protein11.6 g
Salt0.2 g
Potassium1324 mg
Calcium50.8 mg
Iron2.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 220 degrees. Cut the potatoes into wedges (no need to peel) about the size of your index finger. Halve the pepper and remove the seeds and stalk. Cut each half into 2 pieces. Pull the leaves from the mint, discarding the stalks and roughly chop. Cut the lemon in half.

2

Place the potatoes and pepper halves on a large baking tray and drizzle with oil, half the dried oregano, a pinch of salt and pepper. Make sure everything has a good coating of oil. Lay out in a single layer and bake in your oven until the potatoes are crispy and the peppers are soft and charred, 25-30 mins. Turn half way through cooking.


3

Line another baking tray with parchment paper. Remove and discard the stalks from the portobello mushrooms and place on the baking tray. Cut the feta cheese into equal sized pieces (4 pieces per person) and add to the tray. Drizzle the mushrooms and feta with oil and sprinkle on the remaining oregano. 

4

Drizzle the honey on the feta and pop the baking tray in the oven for the last 10 minutes of the potato cooking time. The feta will be golden and the mushrooms juicy when ready. In the meantime, chop half the cucumber into batons and grate the other half on the coarse side of your grater. 

5

Meanwhile, spoon the yoghurt into a bowl and stir in the grated cucumber and mint. Season with salt and pepper and keep to one side. Pop the cucumber batons in another bowl and dress with a squeeze of lemon and the olive oil (see ingredients list for amount). Warm the pitas for 2 mins in the oven just before serving.

6

Cut the the pitas in half widthways so as you have 2 pockets per person. Carefully open and smear a spoonful of tzatziki inside. Pop a mushroom, a piece of pepper and baked feta inside. Arrange on your plate and serve the wedges and cucumber salad alongside. Finish with a dollop of remaining tzatziki and enjoy!

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