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Photo of Pita crisps with mushrooms and beans by WW

Pita crisps with mushrooms and beans

3 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Lebanese bread getting a bit stale? Turn it into crisps for a great taste and less waste topped with mushrooms, beans and fresh rocket.


Wholemeal lebanese bread

160 g, (2x80g) cut into triangles


400 g, button variety, quartered

Herb and garlic tomato paste

2 tbs

Canned mixed beans

2 cup(s), (400g) four-bean mix, rinsed, drained


40 g, wild variety

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Place pita on a baking tray. Lightly spray with oil. Bake for 6–8 minutes or until crisp.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms with 2 tablespoons water, stirring, for 5 minutes or until tender. Add tomato paste, 1 tablespoon water and beans. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper.
  3. Top mushroom mixture with rocket and serve with pita crisps.


TIP: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat mushroom mixture in the microwave. Store pita crisps in a separate container at room temperature.