Mushroom Pita (veg) Recipe
Sautéed mushrooms, spinach, artichoke hearts, and fresh mozzarella cheese topped with basil pesto and diced tomato in a toasted pita. Served with a choice of side.
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Ingredients
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Mushroom Pita Ingredients
Method
Cooking Directions
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they begin to brown.
- 2
Add Spinach and Artichokes
Add chopped spinach and artichoke hearts to the skillet. Sauté for another 3-4 minutes until the spinach is wilted.
- 3
Season the Mixture
Season with salt and black pepper, and stir to combine. Remove from heat.
- 4
Prepare the Pita
While the vegetables are cooking, preheat your oven to 350°F (175°C). Cut the pita bread in half and open each pocket.
- 5
Fill the Pita
Stuff each pita pocket with the sautéed mushroom mixture and top with shredded mozzarella cheese.
- 6
Toast the Pita
Place the stuffed pitas on a baking sheet and toast in the preheated oven for about 5-7 minutes, until the cheese is melted and the pita is slightly crispy.
- 7
Add Toppings
Remove from the oven and drizzle with basil pesto and sprinkle with diced tomato before serving.
