Portabella Pockets

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1/4 cup water
• 3 tablespoons lime juice
• 2 tablespoons canola oil
• 1 tablespoon italian seasoning
• 1 teaspoon instant minced garlic
• 1/2 dried celery flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne
• 1 lb sliced baby portabella mushrooms
• 2 medium bell peppers, 1 each yellow and red, thinly sliced
• 1 medium red onion, thinly sliced
• 2 small zucchini, cut 1/4 into inch slices
• 1 cup shredded reduced-fat mexican cheese blend
• 8 (6 inch) pita breads, cut in half

Recipe

• 1 in large resealable bag, combine the first 11 ingredients. add mushrooms, peppers, onion and zucchinni; seal bag and turn to coat. refrigerate overnight.
• 2 in large nonstick skillet coated with nonstick spray, cooka nd stir the veggie mixture over medium-high heat for 6-8 minutes or until crisp tender. stir in cheese; cook 2-3 minutes longer or until cheese is melted.
• 3 stuff each half pita with 1/2 cup of the mixture. serve immediately.