Portabella Harvest Pitas

By MaryGladys

Ingredients

• 4 medium (about 3 ounces each) portabella mushroom caps, gills removed
• 1/2 cup (appr.) Bottled balsamic vinaigrette, as needed
• 3 cups fresh spinach leaves, trimmed and torn
• 1 large carrot, coarsely grated (about 1/2 cup)
• 4 large (7 inch) whole-wheat pita pockets, warmed
• 8 oz sharp Cheddar cheese, sliced
• 1 small tart apple, peeled, cored and thinly sliced
• 1/4 cup shelled, toasted and salted pumpkin seeds or walnuts, toasted

Preparation

Step 1

Over medium heat, heat a grill pan or 12-inch skillet. Generously brush both sides of mushrooms with vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice.

In a medium bowl, combine spinach and carrot; toss with 3 tablespoons of the vinaigrette. Cut off 1/3 of each pita; open with fingertips. Spoon spinach-carrot mixture, mushrooms, cheddar, apple and pumpkin seeds into pita pockets, dividing evenly.