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Portabella Harvest Pitas
| Portabella Harvest Pitas |
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| 4 |
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medium (about 3 ounces each) portabella mushroom caps, gills removed |
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| 1/2 cup |
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(appr.) Bottled balsamic vinaigrette, as needed |
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| 3 cups |
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fresh spinach leaves, trimmed and torn |
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| 1 |
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large carrot, coarsely grated (about 1/2 cup) |
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| 4 |
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large (7 inch) whole-wheat pita pockets, warmed |
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| 8 oz |
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sharp Cheddar cheese, sliced |
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| 1 |
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small tart apple, peeled, cored and thinly sliced |
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| 1/4 cup |
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shelled, toasted and salted pumpkin seeds or walnuts, toasted |
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| 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. |
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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. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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628.40 |
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| Calories From Fat (53%) |
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331.00 |
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% Daily Value |
| Total Fat 37.40g |
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58% |
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| Saturated Fat 15.28g |
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76% |
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| Cholesterol 59.53mg |
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20% |
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| Sodium 757.58mg |
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32% |
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| Potassium 1205.34mg |
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34% |
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| Carbohydrates 54.08g |
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18% |
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| Dietary Fiber 8.96g |
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36% |
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| Sugar 8.75g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 45.12g |
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| Protein 26.06g |
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52% |
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| Recipe Type |
| Main Dish, Vegetarian |
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| Recipe Source |
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Source: The Mushroom Council
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