Portobello Pockets

• 1/4 cup water
• 3 tablespoons lime juice
• 2 tablespoons canola oil
• 1 tablespoon Italian seasoning
• 1 teaspoon dried minced garlic
• 1/2 teaspoon 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 pepper
• 1 pound sliced baby portobello mushrooms
• 1 each medium sweet yellow and red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 small zucchini, cut into 1/4-inch slices
• 1 cup shredded reduced-fat Mexican cheese blend
• 8 pita breads (6 inches), cut in half

1. In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, peppers, onion and zucchini; seal bag and turn to coat. Refrigerate overnight.
2. In a
3. coated with cooking spray, cook and stir the vegetable 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. Stuff each pita half with 1/2 cup vegetable-cheese mixture.

water, lime juice, canola oil, italian seasoning, garlic, celery flakes, salt, ground cumin, ground nutmeg, pepper, cayenne pepper, baby portobello mushrooms, red pepper, red onion, zucchini

Taken from www.tasteofhome.com/recipes/portobello-pockets/ (may not work)