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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis savory recipe is one of my fall favorites,â raves Elissa Armbruster in Medford, New Jersey. âItâs quick, easy and so loaded with fresh veggiesâ¦no one misses the meat. I vary the produce and spices so I can enjoy it all year!â MAKE IT EASY. For fuss-free late-autumn hikes or picnics, Elissa bundles up her yummy Portobello Pockets in foil, then takes them along to toss on a hot grill. 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 (4 ounces) shredded reduced-fat mexican cheese blend |
8 pita breads (6 inches), cut in half |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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