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4 medium (about 3 ounces each) portabella mushroom caps, gills removed
1/2 cup (appr.) Bottled balsamic vinaigrette, as needed
3 cups fresh spinach leaves, trimmed and torn
1 large carrot, coarsely grated (about 1/2 cup)
4 large (7 inch) whole-wheat pita pockets, warmed
8 oz sharp Cheddar cheese, sliced
1 small tart apple, peeled, cored and thinly sliced
1/4 cup shelled, toasted and salted pumpkin seeds or walnuts, toasted
Over medium heat, heat a grill pan or 12-inch skillet. Generously brush both sides of mushrooms with vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice.
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 into pita pockets, dividing evenly.
Servings: 4
1/2 cup (appr.) Bottled balsamic vinaigrette, as needed
3 cups fresh spinach leaves, trimmed and torn
1 large carrot, coarsely grated (about 1/2 cup)
4 large (7 inch) whole-wheat pita pockets, warmed
8 oz sharp Cheddar cheese, sliced
1 small tart apple, peeled, cored and thinly sliced
1/4 cup shelled, toasted and salted pumpkin seeds or walnuts, toasted
Over medium heat, heat a grill pan or 12-inch skillet. Generously brush both sides of mushrooms with vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice.
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 into pita pockets, dividing evenly.
Servings: 4