Cheesy Spinach And Mushroom Pita Pocket Recipes

CHEESY SPINACH AND MUSHROOM PITA POCKET

Cheesy Spinach and Mushroom Pita Pocket image

Make and share this Cheesy Spinach and Mushroom Pita Pocket recipe from Food.com.

Provided by Kate the Magnificent

Categories Lunch/Snacks

Time 4m

Yield 1 pita pocket half, 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup shredded mozzarella cheese
1 whole grain pita, pocket half
1/4 cup fresh spinach
2 baby portabella mushrooms
1 tablespoon chopped walnuts
1 tablespoon extra virgin olive oil

Steps:

1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
2. Dry the spinach even more in a paper towel by squeezing the juice out.
3. Chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. Slice each one into about 8 or 9 thin slices.
4. Push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
6. Microwave on high for about 20 seconds.
7. Pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
8. Fry the pocket for 30 seconds to a minute on each side.2.

MUSHROOM PITA POCKETS

Mushroom Pita Pockets image

Here is a fresh and crunchy salad filling for a low-fat sandwich. For a totable lunch, pack the salad separately in a plastic container and fill pitas just before eating. Just simply delicious!! I found this recipe in our local newspaper.

Provided by Chef mariajane

Categories Lunch/Snacks

Time 5m

Yield 8 pita pockets

Number Of Ingredients 9

Ingredients

12 ounces medum mushrooms, thinly sliced
1/2 cup red pepper, diced
1/2 cup cucumber, diced
1/2 cup green onion, diced
3/4 cup old cheddar cheese, grated
3/4 cup no-fat herb salad dressing or 3/4 cup Italian dressing
4 pita bread, cut in half (6-7 inches in diameter)
8 small lettuce leaves
fresh herb (such as dill, coriander, basil or oregano) (optional)

Steps:

In a large bowl, combine mushrooms, red pepper, cucumber, onion, cheese. Add dressing. Toss to mix well.
Open pita halves and place lettuce leaf in each pita half. Spon filling evenly into the pita halves. Garnish with fresh herbs if desired.
Variation: Spread 1 tablespoons low-fat mayonnaise inside each pita half.

Nutrition Facts : Calories 148.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 13, Sodium 242.6, Carbohydrate 19.6, Fiber 1.5, Sugar 2, Protein 7.4

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