Mushroom and cheese Pita Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 cloves Garlic, minced1 tsp Oregano1 tsp BasilDash of Black PepperBalsamic Vinegar, 6 tbsp Extra Virgin Olive Oil, 2 tbsp 2 portabella mushroom caps, washed and cut into chunks(remove)1 oz Philadelphia Cream Cheese 1/3 less fat 1 oz Crumbled Goat Cheese1/2 tsp Salt 1/4 c Kraft Mozzarella Finely shredded Part Skim cheese3 Sahara pita bread 100% whole wheat, cut in half
In an large skillet, mix olive oil, 2 tbsp Balsamic Vinegar, oregano, basil, pepper, and sprinkle of salt. Add mushrooms and garlic, stirring to coat. Continue cooking on lowe until mushrooms begin to soften, covering with remaining vinegar as you go. Once mushrooms are fully cooked, drain excess liquid and return to heat. Add Cream Cheese, Goat Cheese, and Mozzarella cheese, mixing until a sauce forms.
Remove from heat and stuff pita pockets of your choosing.
Serving Size: makes 3 pitas
Remove from heat and stuff pita pockets of your choosing.
Serving Size: makes 3 pitas
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 16.4 g
- Cholesterol: 21.6 mg
- Sodium: 537.5 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.3 g
- Protein: 6.2 g
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