Mushroom Pita Pockets Recipes

Steps:

• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
• Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
• To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
• To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.

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.

Steps:

• Heat oven to 425°F. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
• Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.