Best 4 Mushroom Pita Pockets Recipes
Calling all mushroom enthusiasts! Get ready to embark on a culinary journey with our mouthwatering mushroom pita pockets. These delightful pockets are bursting with savory flavors and textures, making them the perfect meal for lunch, dinner, or even a satisfying snack. With our easy-to-follow recipes, you'll learn how to create two distinct variations of mushroom pita pockets: a classic sautéed mushroom filling and a tantalizing roasted mushroom filling. Both recipes utilize a blend of aromatic herbs and spices to elevate the earthy flavors of the mushrooms. We'll guide you through each step, from preparing the flavorful fillings to assembling the pita pockets and giving them a golden finish. These portable and flavorful treats are sure to become a hit among your family and friends. So, gather your ingredients, preheat your oven, and let's dive into the world of delectable mushroom pita pockets!
Here are our top 4 tried and tested recipes!
SAUCY PORTOBELLO PITAS
Portobello mushrooms replace spicy ground lamb in this healthier version of a gyro. The meat-free sandwich is served with the refreshing cucumber-mint yogurt sauce of the Greek classic. -Lisa Hundley, Aberdeen, North Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 303 calories, Fat 9g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 411mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
MUSHROOM PITA POCKETS
Here is a fresh and crunchy salad filling for a low-fat sandwich. For a totable lunch, pack the salad separately in a plastic container and fill pitas just before eating. Just simply delicious!! I found this recipe in our local newspaper.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 5m
Yield 8 pita pockets
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148.3, Fat 4.7, SaturatedFat 2.7, Cholesterol 13, Sodium 242.6, Carbohydrate 19.6, Fiber 1.5, Sugar 2, Protein 7.4
SAUTEED MUSHROOMS IN A HOT CRUSTY PITA
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.
CHEESY SPINACH AND MUSHROOM PITA POCKET
Make and share this Cheesy Spinach and Mushroom Pita Pocket recipe from Food.com.
Provided by Kate the Magnificent
Categories Lunch/Snacks
Time 4m
Yield 1 pita pocket half, 1 serving(s)
Number Of Ingredients 6
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.
Tips:
- Prep the Mushrooms: Before cooking, clean the mushrooms by wiping them with a damp cloth or paper towel. Slice them evenly so they cook uniformly.
- Season Generously: Don't be afraid to season the mushrooms well. A combination of salt, pepper, garlic powder, and dried thyme brings out their savory flavor.
- Cook in Batches: If using a large quantity of mushrooms, cook them in batches to prevent overcrowding the pan. This ensures they get evenly browned and cooked through.
- Use Fresh Herbs: Fresh herbs like parsley, chives, or thyme add a burst of flavor to the mushroom filling. Chop them finely and sprinkle them on top before serving.
- Don't Overstuff the Pitas: Be mindful not to overfill the pita pockets, as they might become difficult to fold and eat. Aim for a moderate amount of filling that allows for easy folding.
Conclusion:
The Mushroom Pita Pockets presented in this article offer a delicious and versatile meal option. Packed with savory mushrooms, creamy cheese, and fresh herbs, these pita pockets are perfect for lunch, dinner, or even as a quick snack. By following these tips and the step-by-step instructions provided, you can easily create these flavorful pockets at home. Experiment with different fillings and toppings to customize them to your liking. Whether you prefer a classic combination of mushrooms and cheese or want to add extra vegetables or spices, these pita pockets are a great way to enjoy a satisfying and nutritious meal.
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