MUSHROOM PITA POCKETS
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
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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Abdullahi Bulla
[email protected]These pita pockets are a must-try for mushroom lovers!
Joinab Bebi
[email protected]I can't wait to make these pita pockets again!
Kashif Sirhindi
[email protected]I'm going to try making these pita pockets with different types of mushrooms next time.
Ebony Seaton
[email protected]These pita pockets are a great way to use up leftover turkey or chicken.
Muddasir Jan
[email protected]I love that these pita pockets can be made ahead of time and reheated later.
Sisay Molalign
[email protected]These pita pockets are a great way to change up your usual sandwich routine.
Harold Holladay
[email protected]I've made these pita pockets several times and they're always a hit. They're so easy to make and they're always delicious.
Kate Rice
[email protected]I made these pita pockets for my kids and they loved them. They're a great way to get kids to eat their vegetables.
mashood shah
[email protected]These pita pockets are perfect for a quick and easy lunch or dinner.
Sahil Baba
[email protected]I love the combination of mushrooms and cheese in these pita pockets.
Christian George
[email protected]These pita pockets are a great vegetarian option.
Shoh Norboyev
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these pita pockets. The filling was so flavorful and the pita bread was so soft.
SM Robiul Alam
[email protected]I made these pita pockets for a party and they were a big hit. Everyone loved them!
Mike Shun
[email protected]These pita pockets are a great way to use up leftover mushrooms.
Trinity Sylling
[email protected]I added a little bit of chopped spinach to the filling and it turned out really good.
Brian Koech
[email protected]The recipe was easy to follow and the pita pockets turned out great! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well.
Mohona Akter Tumpa
[email protected]I love how easy these pita pockets are to make. I always have pita bread and mushrooms on hand, so I can whip these up in no time.
Saba Michael
[email protected]These mushroom pita pockets were a hit with my family! The filling was flavorful and hearty, and the pita bread was perfectly soft and chewy. I will definitely be making these again.