Harvest Pitas
By á-174942
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Ingredients
- 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)
Details
Servings 4
Preparation
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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