Portobello Mushroom Pita Sandwich (for South Beach Phase 2)
Serves 2
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  1. 2 Portobello mushrooms (cleaned & stemmed)
  2. 1 red bell pepper (stemmed, seeded and cut lengthwise into 4)
  3. 1/2 tbsp Italian Salad Dressing Mix
  4. 4 tbsps balsamic vinegar
  5. 1 tsp olive oil
  6. 1/2 tsp minced garlic
  7. 1 (10-oz/283-g) frozen chopped spinach (defrosted)
  8. 2 whole wheat pocket-less pitas/flatbread
  9. 1/2 cup light shredded mozzarella
  10. olive oil cooking spray
  1. Arrange mushrooms and pepper on a baking pan and lightly coated with olive oil spray. Sprinkle with salad dressing mix and balsamic vinegar.
  2. Broil in a broiler for about 10 minutes, rotate the baking in between broiling to avoid burning. Remove from broiler when it is done.
  3. Preheat 1 teaspoon olive oil in a non-stick skillet, sauté garlic for a minute, then add in chopped spinach. Continue sauteing for about 5 minutes until hot.
  4. Put the pocket-less pitas on baking pan and lightly spray with with olive oil, then top with shredded cheese. Broil for about 2 minutes, until the cheese melts. Cut each pita into half.
  5. To assemble the sandwich, spread half of the spinach on a halved pita, then top with pepper and mushroom, and finally with the other half of the pita.
  6. Serve.
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