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Portobello Pockets Recipe

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.
TOTAL TIME: Prep: 30 min. + marinating Cook: 10 min. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

2 each: 272 calories, 8g fat (2g saturated fat), 10mg cholesterol, 500mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1/2 fat.

Reviews for Portobello Pockets

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keriberryboo User ID: 7804657 66299
Reviewed May. 27, 2014

"delicious and healthy! Awesome for freezing for later"

kskonberg User ID: 3121475 156206
Reviewed Jul. 2, 2010

"I love this recipe and can make it with whatever produce is available!"

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