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Harvest Pitas


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  • 4 medium portabella mushrooms - (1 lb) cleaned, and stems removed
  • 1/2 cup bottled balsamic vinaigrette or as needed
  • 3 cups fresh spinach leaves trimmed and torn
  • 1/2 cup coarsely-grated carrot
  • 4 large whole-wheat pita pockets - (7" dia) warmed
  • 8 ounces sharp Cheddar cheese sliced
  • 1 small tart apple peeled, cored, and thinly sliced
  • 1/4 cup toasted and salted shelled pumpkin seeds (or walnuts, toasted)


Servings 4


Step 1

Heat grill pan or large skillet over medium heat. Generously brush mushrooms on all sides with vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice.

In medium-sized bowl, combine spinach and carrot; toss with 3 tablespoons of vinaigrette.

Trim off 1/3 of each pita and reserve for another use. Open pitas with fingertips; line with cheese slices. Place spinach-carrot mixture, mushrooms, apple and pumpkin seeds into pitas, dividing equally.

This recipe yields 4 sandwiches.

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