Cheesy Spinach and Mushroom Pita Pocket
- Reviews 1
Ready In: 4 mins
Serves: 1
Yields: 1 pita pocket half
Ingredients
- 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
Directions
- 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.
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