Portobello Pockets

This Portobello Pockets recipe contains shredded reduced-fat mexican cheese blend, pita breads, canola oil, baby portobello mushrooms, zucchini and more.

8 Servings - 40 min - tasteofhome.com

Servings:8 | Calories:160 | Total Fat:8g | Chol:13mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 8g

12 %

Sat Fat 3g

15 %

Total Carb 15g

5 %

Fiber 2g

8 %

Sugars 4g

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Cholesterol 13mg

4 %

Sodium 256mg

11 %

Protein 7g

15 %

Calories:

32% Shredded reduced-fat Mexican cheese blend

25% Pita breads

21% Others combined

19% Canola oil

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1/4 cup water
3 tablespoons lime juice
2 tablespoons canola oil
1 tablespoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon 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 pepper
1 pound sliced baby portobello mushrooms
1 each medium sweet yellow and red pepper, thinly sliced
1 medium red onion, thinly sliced
2 small zucchini, cut into 1/4 inch slices
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
8 pita breads (6 inches), cut in half

Directions : View recipe directions on tasteofhome.com

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