Portobello Pita Pockets

Portobello Pita Pockets Ingredients

1/4 cup Water	1/4 teaspoon Pepper
3 tablespoon Lime Juice	1/8 teaspoon Cayenne pepper
2 tablespoon Canola Oil	1 pound Baby portobello mushrooms sliced
1 tablespoon Italian seasoning	1 medium Yellow bell pepper thinly sliced
1 teaspoon Garlic minced	1 medium Red bell pepper thinly sliced
1/2 teaspoon Dried celery flakes	1 medium Red onion thinly sliced
1/4 teaspoon Salt	2 small Zucchini thinly sliced
1/4 teaspoon Ground cumin	1 cup Shredded Mexican chese
1/4 teaspoon Ground nutmeg	8 each Pita breads, 100% whole wheat

Instructions for Portobello Pita Pockets

In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, ppers, onion and zucchini to bag. Refrigerate 4 hours.

In a large nonstick skillet coated with nonstick cooking spray, cook the vegetable mixture over medium-high heat for 6-8 minutes or until crisp-tender. Stir in cheese; cook 2-3 minutes longer or until melted.

Stuff each pita half with vegetable-cheese mixture. Serve immediately

Main Ingredient: MushroomsCuisine: Uncategorized

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