Portabella Pockets

Another of our favorite "Taste of Home" recipies. We reccomend that you use large, rather than small ports for a more textured mix. It is an excellte, meatless meal.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄4 cup water
• 3  tablespoons lime juice
• 2  tablespoons canola oil
• 1  tablespoon  italian seasoning
• 1  teaspoon instant minced garlic
• 1⁄2 dried celery flakes
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon cayenne
• 1  lb  sliced baby portabella mushrooms
• 2  medium bell peppers, 1 each yellow and red, thinly sliced
• 1  medium red onion, thinly sliced
• 2  small zucchini, cut 1/4 into inch slices
• 1  cup  shredded  reduced-fat Mexican cheese blend
• 8 (6 inch)  pita breads, cut in half

Directions

1. In large resealable bag, combine the first 11 ingredients. Add mushrooms, peppers, onion and zucchinni; seal bag and turn to coat. Refrigerate overnight.
2. In large nonstick skillet coated with nonstick spray, cooka nd stir the veggie mixture over medium-high heat for 6-8 minutes or until crisp tender. Stir in cheese; cook 2-3 minutes longer or until cheese is melted.
3. Stuff each half pita with 1/2 cup of the mixture. Serve immediately.