Cheesy Spinach And Mushroom Pita Pocket – a delicious recipe with mozzarella cheese, grain pita, fresh spinach, baby portabella mushrooms, walnuts, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
2
2. Dry the spinach even more in a paper towel by squeezing the juice out.
3
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
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
5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
6
6. Microwave on high for about 20 seconds.
7
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
8. Fry the pocket for 30 seconds to a minute on each side.2.
109
kcal
Calories
9
g
Fat
3
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup shredded mozzarella cheese, 1 whole grain pita, pocket half, 1/4 cup fresh spinach, 2 baby portabella mushrooms, and more.
Yes, Cheesy Spinach And Mushroom Pita Pocket falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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