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Portobello Pockets Recipe

Photo by: Taste of Home

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“This savory recipe is one of my fall favorites,“ raves Elissa Armbruster in Medford, New Jersey. “It’s quick, easy and so loaded with fresh veggies…no one misses the meat. I vary the produce and spices so I can enjoy it all year!“ 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.

This recipe is:

Healthy

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8 Servings
Prep: 30 min. + marinating Cook: 10 min.

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

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. Serve immediately. Yield: 8 servings.

Nutrition Facts: 2 stuffed pita halves equals 272 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 500 mg sodium, 41 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Portobello Pockets published in Light & Tasty October/November 2006, p47