Directions:
- Preheat the oven to 400°F
- In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
- In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes. Stir in vinegar, salt and pepper. Remove from heat; gently stir in sautéed vegetables.
- Meanwhile, place pita on a large baking sheet; sprinkle with cheese.
- Bake until cheese melts, about 5 minutes. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking.
- Fill cones with mushroom mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.26 Kcal (1513 kJ) | ||
| Calories from fat | 100.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Cholesterol | 37.86mg | 13% | |
| Sodium | 1024.52mg | 43% | |
| Potassium | 379.46mg | 8% | |
| Total Carbs | 42.91g | 14% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 21.02g | 42% | |
| Vitamin C | 40.3mg | 67% | |
| Iron | 1.8mg | 10% | |
| Calcium | 524.6mg | 52% | |
| Amount Per 100 g | |||
| Calories | 160.8 Kcal (673 kJ) | ||
| Calories from fat | 44.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 17% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 13% | |
| Sodium | 456.01mg | 43% | |
| Potassium | 168.9mg | 8% | |
| Total Carbs | 19.1g | 14% | |
| Sugars | 2.67g | 24% | |
| Dietary Fiber | 1.25g | 11% | |
| Protein | 9.36g | 42% | |
| Vitamin C | 17.9mg | 67% | |
| Iron | 0.8mg | 10% | |
| Calcium | 233.5mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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