Portabella Harvest Pitas
| Portabella Harvest Pitas |
| |
| |
| 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 |
|
|
|
| |
| 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. |
| 2 |
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. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
628.40 |
|
| Calories From Fat (53%) |
|
331.00 |
|
| |
|
% Daily Value |
| Total Fat 37.40g |
|
58% |
|
| Saturated Fat 15.28g |
|
76% |
|
| Cholesterol 59.53mg |
|
20% |
|
| Sodium 757.58mg |
|
32% |
|
| Potassium 1205.34mg |
|
34% |
|
| Carbohydrates 54.08g |
|
18% |
|
| Dietary Fiber 8.96g |
|
36% |
|
| Sugar 8.75g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 45.12g |
|
|
|
| Protein 26.06g |
|
52% |
|
|
|
| |
| Recipe Type |
| Main Dish, Vegetarian |
| |
| Recipe Source |
|
Source: The Mushroom Council
|
|
|
| |
|
|
|