This recipe is great for vegetarians because it provides a meaty texture and bite without the, well, meat. Mushrooms make a satisfying stuffing for this pita bread sandwich. Spiced with smoky, invigorating cumin and complemented with the savory overtones of soy sauce, the mushrooms in this dish bear a taste that is out of this world. The warm pita bread and cheese finish put the icing on the cake, making for an incredibly filling healthy meal. Enjoy!Mushroom-Stuffed Pita
What You'll Need:
2 6-inch pita rounds, halved
2 tablespoons olive oil
1 medium sweet onion, thinly sliced
1 scallion, chopped
2 cloves garlic, finely chopped
1 large long sweet green pepper, seeded and cut into small pieces
12 ounces white mushrooms, sliced in half
Salt and pepper to taste
1/2 teaspoon cumin
4 tablespoons soy sauce
4 ounces grated cheese of your choice
What To Do:
- Preheat the oven to 300 degrees F.
- Tightly wrap the pita bread in foil and place them into the oven as it preheats. Leave them there until you're ready to fill them.
- Pour the olive oil into a large pan and bring to medium-high heat. Add the onion, mushrooms, scallions, and pepper and sauté until soft and translucent, about 5 to 8 minutes.
- Add the garlic and cook until fragrant, one minute more.
- Pour in the soy sauce and continue cooking, stirring frequently, until any liquid the veggie mixture gives off has evaporated and the mushrooms turn golden brown, 3 to 4 minutes.
- Add cumin, and to taste with salt and pepper.
- Remove the pan from the heat.
- Remove the pita bread from the oven and allow to cool enough to handle.
- Distribute the shredded cheese evenly among the pita halves before topping with the mushroom mixture, also distributed evenly among the pita halves.
- Sprinkle the tops with any remaining cheese and serve. Instead of cheese, you could use sour cream, yogurt, or any other condiment you desire. Enjoy!