Portobello Pockets Recipe
“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.
- 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
- 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. Yield: 8 servings.
Originally published as Portobello Pockets in Light & Tasty October/November 2006, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed May. 27, 2014
delicious and healthy! Awesome for freezing for later
Reviewed Jul. 2, 2010
I love this recipe and can make it with whatever produce is available!