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Portobello Pockets

Total Time

Prep: 30 min. + marinating Cook: 10 min.


8 servings

Updated: Oct. 16, 2022
“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.
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  • 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


  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.

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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