Portabella Pockets

Name: Portabella Pockets
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1/4 cup water; 3 tablespoons lime juice; 2 tablespoons canola oil; 1 tablespoon italian seasoning; 1 teaspoon instant minced garlic; 1/2 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; 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

Submitted by The MysticWood

"Another of our favorite "Taste of Home" recipies. We reccomend that you use large, rather than small ports for a more textured mix. It is an excellte, meatless meal."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 8

ingredients

¹⁄₄ cup water
3 tablespoons lime juice
2 tablespoons canola oil
1 tablespoon italian seasoning
1 teaspoon instant minced garlic
¹⁄₂ 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
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

In large resealable bag, combine the first 11 ingredients. Add mushrooms, peppers, onion and zucchinni; seal bag and turn to coat. Refrigerate overnight.
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. Stir in cheese; cook 2-3 minutes longer or until cheese is melted.
Stuff each half pita with 1/2 cup of the mixture. Serve immediately.