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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.
  • Total Time
    Prep: 30 min. + marinating Cook: 10 min.
  • Makes
    8 servings

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

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 cheese is melted. Stuff each pita half with 1/2 cup vegetable-cheese mixture.
Nutrition 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.
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Reviews

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Average Rating:
  • keriberryboo
    May 27, 2014

    delicious and healthy! Awesome for freezing for later

  • kskonberg
    Jul 2, 2010

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

  • vallipke
    Mar 31, 2009

    No comment left

  • triciann
    Mar 31, 2009

    No comment left