Portabella Pockets

Name: Portabella Pockets
Ingredients: 14 cup water; 3 tablespoons lime juice; 2 tablespoons canola oil; 1 tablespoon italian seasoning; 1 teaspoon instant minced garlic; 12 dried celery flakes; 14 teaspoon salt; 14 teaspoon ground cumin; 14 teaspoon ground nutmeg; 14 teaspoon pepper; 18 teaspoon cayenne; 1 lb sliced baby portabella mushrooms; 2 medium bell peppers, 1 each yellow and red, thinly sliced; 1 medium red onion, thinly sliced; 2 small zucchini, cut 1/4 into inch slices; 1 cup shredded reduced-fat Mexican cheese blend; 8 (6 inch) pita breads, cut in half

17 ingredients

7 steps

Ingredients

14 cup water
3 tablespoons lime juice
2 tablespoons canola oil
1 tablespoon italian seasoning
1 teaspoon instant minced garlic
12 dried celery flakes
14 teaspoon salt
14 teaspoon ground cumin
14 teaspoon ground nutmeg
14 teaspoon pepper
18 teaspoon cayenne
1 lb sliced baby portabella mushrooms
2 medium bell peppers, 1 each yellow and red, thinly sliced
1 medium red onion, thinly sliced
2 small zucchini, cut 1/4 into inch slices
1 cup shredded reduced-fat Mexican cheese blend
8 (6 inch) pita breads, cut in half

Directions

1

In large resealable bag, combine the first 11 ingredients.
2

Add mushrooms, peppers, onion and zucchinni; seal bag and turn to coat.
3

Refrigerate overnight.
4

In large nonstick skillet coated with nonstick spray, cooka nd stir the veggie mixture over medium-high heat for 6-8 minutes or until crisp tender.
5

Stir in cheese; cook 2-3 minutes longer or until cheese is melted.
6

Stuff each half pita with 1/2 cup of the mixture.
7

Serve immediately.