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Recipe: Mushroom-Stuffed Pita

November 14, 2013
Aylin Erman

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

Serves 2

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:

  1. Preheat the oven to 300 degrees F.
  2. 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.
  3. 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.
  4. Add the garlic and cook until fragrant, one minute more.
  5. 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.
  6. Add cumin, and to taste with salt and pepper. 
  7. Remove the pan from the heat.
  8. Remove the pita bread from the oven and allow to cool enough to handle.
  9. Distribute the shredded cheese evenly among the pita halves before topping with the mushroom mixture, also distributed evenly among the pita halves.
  10. 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!