Portobello Pockets

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 shredded reduced-fat Mexican cheese blend
• 8 pita breads (6 inches), cut in half