Mushroom Pita Pockets Recipes

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BEEF/MUSHROOM POCKETS



Beef/Mushroom Pockets image

A friend gave me this recipe, and after many years, I still make it often. Our family lives in a rural area, and folks here are frequently looking for new ways to serve ground beef. This one is definitely a winner!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 package (16 ounces) hot roll mix
1 pound ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese
1 large egg
2 tablespoons water

Steps:

  • Prepare roll mix according to package directions for pizza crust; let rise. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, mushrooms, onion and Worcestershire sauce. Remove from the heat., Divide dough into eight pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into an 8-in. circle. Place circles on two lightly greased baking sheets. Divide meat mixture among the eight circles. Top with cheese. , Moisten edges of dough and fold in half. Press edges firmly together with a fork. Prick top of dough. Beat egg and water; brush over each pocket. Bake at 400° for about 20 minutes.

Nutrition Facts :

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

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

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY



Pita Pizza Pockets 4 Ways Recipe by Tasty image

These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!

Provided by Chris Salicrup

Categories     Lunch

Time 35m

Yield 8 servings

Number Of Ingredients 20

1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
12 slices pepperoni
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup pineapple, chunks
¼ cup canadian bacon, diced
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup button mushroom, sliced
¼ cup green bell pepper, diced
2 tablespoons black olive, sliced
1 large pita
¼ cup barbecue sauce
½ cup shredded mozzarella cheese
¼ cup chicken, grilled. diced
2 tablespoons jalapeño, pickled

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
  • Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
  • Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
  • Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
  • Bake the pita pizzas for 10 minutes, until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams

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

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.

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

SAUCY PORTOBELLO PITAS



Saucy Portobello Pitas image

Portobello mushrooms replace spicy ground lamb in this healthier version of a gyro. The meat-free sandwich is served with the refreshing cucumber-mint yogurt sauce of the Greek classic. -Lisa Hundley, Aberdeen, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 17

CUCUMBER SAUCE:
1 cup reduced-fat plain yogurt
1/2 cup chopped peeled cucumber
1/4 to 1/3 cup minced fresh mint
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon garlic powder
PITAS:
4 large portobello mushrooms, stems removed
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon Greek seasoning
2 tablespoons canola oil
8 pita pocket halves, warmed
8 thin slices red onion, separated into rings
8 slices tomato

Steps:

  • In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., Sprinkle mushrooms with pepper, onion powder, garlic powder and Greek seasoning. In a large skillet, cook mushrooms in oil for 3-5 minutes on each side or until tender., Cut pita breads in half; line each with a slice of onion and tomato. Cut mushrooms in half; place in pitas. Serve with cucumber sauce.

Nutrition Facts : Calories 303 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 411mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

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Top Asked Questions

What are the best pita pocket recipes?
Here are a few pita pocket recipes to make your lunch or snack time a little more exciting. 1. Chicken Cucumber Pita Pocket This protein-packed pita can be made in five minutes. Cook some chicken on Sunday so you can have filling sandwiches all week. No need to wait in line at your favorite Greek restaurant when you can make it yourself. 2.
How long does it take to make a pita sandwich?
This protein-packed pita can be made in five minutes. Cook some chicken on Sunday so you can have filling sandwiches all week. No need to wait in line at your favorite Greek restaurant when you can make it yourself. 2. Healthy Hot Pocket Can't stand the thought of eating another frozen Hot Pocket?
How do pita pockets get their pockets?
How Do Pita Pockets Get Their Pockets? The answer is a combination of heat and moisture. While baking pita pockets the outside of the dough starts to heat and crisp, while moisture is trapped inside where it turns to steam. We know gas takes up more space and expands.
How to make a Hawaiian Pita pizza?
Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.

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