Artichoke And Portabella Pitas

Artichoke And Portabella Pitas
Artichoke And Portabella Pitas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    jars marinated artichoke hearts - (6 oz ea)

  • 1/2

    cup sliced large pimento-stuffed green olives

  • 1/3

    cup chopped roasted red peppers

  • 4

    portabella mushrooms - (1 lb) cleaned, and stems removed

  • 4

    large pita pockets warmed

  • 8

    slices provolone cheese - (8 oz)

Directions

Preheat broiler. Drain artichoke hearts, reserving marinade; roughly chop artichokes. In small bowl, combine artichokes, olives and peppers; stir in 3 tablespoons of reserved marinade; set aside. Arrange portabella caps on baking sheet; brush both sides generously with reserved marinade. Broil caps, smooth-side down, for 4 minutes. Turn mushrooms; brush with marinade; broil until tender, about 4 minutes longer. Cut mushrooms and warm pitas in halves. Place half mushroom cap, 1 folded slice of cheese and some of artichoke mixture in each pita half. This recipe yields 4 sandwiches.

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