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.