A delicious and healthy dish!
Portobello Pockets
Ingredients
1/4 cup water
3 tablespoons lime juice
2 tablespoons canola oil
1 tablespoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon dried celery flakes
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound sliced baby portobello mushrooms
1 each medium sweet yellow and red pepper, thinly sliced
1 medium red onion, thinly sliced
2 small zucchini, cut into 1/4-inch slices
1 cup shredded reduced-fat Mexican cheese blend
8 – 6″ pita breads, cut in half
Directions
~In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, peppers, onion, and zucchini; seal bag and turn to coat. Refrigerate overnight.
~In a large nonstick skillet coated with cooking spray, cook and stir 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 cheese is melted.
~Stuff each pita half with 1/2 cup vegetable-cheese mixture.
~Makes eight servings.
Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.
