4 medium portabella mushroom caps, gills removed
1/2 cup bottled balsamic vinaigrette, divided
3 cups fresh spinach leaves, trimmed and torn
1 large carrot, coarsely grated (about 1/2 cup)
4 large (7-inch) whole-wheat pita bread, warmed
8 ounces sharp Cheddar cheese, sliced
1 small tart apple, peeled, cored and thinly sliced
1/4 cup shelled, toasted and salted pumpkin seeds or walnuts


1. Over medium heat, heat a grill pan. Generously brush both sides of mushrooms with 2 tablespoons vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice.
2. In a medium bowl, combine spinach and carrot; toss with 3 tablespoons of the vinaigrette. Cut off 1/3 of each pita; open with fingertips. Spoon spinach-carrot mixture, mushrooms, cheddar, apple and pumpkin seeds, dividing evenly.
If you don't have a grill pan, the mushrooms can be cooked in a skillet. If you pack the vinaigrette separately, these sandwiches would work well in lunchboxes.
Portabella Harvest Pitas
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