Best Mushroom Pita Pockets Recipes

Cheesy Spinach and Mushroom Pita Pocket image

Provided by Kate the Magnificent

Time 4m

Yield 1 pita pocket half, 1 serving(s)

Number Of Ingredients 6

1/2 cup shredded mozzarella cheese
1 whole grain pita, pocket half
1/4 cup fresh spinach
2 baby portabella mushrooms
1 tablespoon chopped walnuts
1 tablespoon extra virgin olive oil

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.

Vegetarian Mushroom Shawarma Pitas image

Provided by Alexa Weibel

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving

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.