Drunken Caramelized Onion & Mushroom Pitas

It’s a busy week around here! In addition to getting back to more regular runs (I took about 2 weeks to take it pretty easy), I’m headed to my company meeting in Maryland today for the rest of the week. But don’t you worry, I didn’t forget about you! In fact, I have a completely delicious recipe to share . . .

I am one of those people who has every intention of planning meals ahead of time, but then . . . well, I end up at the grocery store without a list and end up buying random things and hoping for the best. Fortunately, I can be creative enough to make it work out for me most of the time. This is one of those times! 

This week, I was craving mushrooms, so into the basket they went with no real idea of what I’d do with them. 

Trader Joes 007

So they went into a veggie-filled scramble on Sunday night for dinner . . . 

Veggie scramble


And then, I got creative. Or not so creative. Let’s face it: I eat a lot of caramelized onions and the combo of mushrooms and onions is nothing new around here. But this is a new twist! So. 

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Drunken Caramelized Onion & Mushroom Pita

Serves one

2 mini pitas or 1 regular sized pita

one medium onion, thinly sliced

2 tsp. olive oil, divided

1/2 tsp. minced garlic

1 cup sliced mushrooms (I used baby bellas)

1/4 tsp. dried thyme

splashes of red or white wine (I tried it with both and liked red better but both were good!)


2 T. crumbled gorgonzola

1/4 cup shredded mozzarella

Heat 1 tsp. olive oil over medium heat and add sliced onions. Season with S&P and stir until softened–about 5 minutes. Reduce heat to medium low and continue stirring every few minutes for about 30-40 minutes, until onions are caramelized. Add garlic and cook about 1 minute, then add a splash of wine to deglaze the pan. Cook until wine has evaporated, then spread onions over pitas. 

In the same pan, add the second tsp. of olive oil and heat over medium. Add mushrooms and cook until browned, about 5 minutes. Season with S&P and thyme, then add another splash of wine to deglaze the pan once more. Cook until wine evaporates, then spread mushrooms over onions. 


Top the mushrooms with the cheeses and broil on high for 3-5 minutes, until cheese is bubbly and brown.

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Right??? So it takes a little while to whip this up, but it’s really easy. Plus, you need something to do while you wind down after work, no? A glass of wine and a pan to stir makes me a happy girl. 

And a dinner like this at the end?

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Makes me a very happy girl. 🙂 

What’s the last successful throw-together meal you made?


11 thoughts on “Drunken Caramelized Onion & Mushroom Pitas

  1. hhrunner says:

    I always want to take the time to carmelize onions but rarely do. This recipe looks delicious though!

    P.S. I miss you. We haven’t been talking enough. xoxo

  2. last night i threw together a whole party full of healthy meals for Beths lingerie shower…i loved the mini carprese salads appetizer on toothpicks! So amazing and easy! I also made guacamole with diced peached and it was SO good!

    xoxo from Houston

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