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Portobello Pockets

 Portobello Pockets
“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.
8 ServingsPrep: 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

2 of 2

Portobello Pockets (continued)

Directions (continued)

  • cheese is melted. Stuff each pita half with 1/2 cup vegetable-cheese
  • mixture. Yield: 8 servings.
Nutritional 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 medium-fat meat, 1 vegetable, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.