Portobella Cheesesteak Pitas

When I saw this recipe on Back to Her Roots, I knew that it would hit the spot. I really enjoy Portobella mushrooms and I really like cheesesteaks, but until now I never found a cheesesteak that I felt good about eating on a regular basis. This will become a regular rotation on the menu at Duke’s house.

Something not in the regular rotation at our house is full-size candy bars en masse.

We decided to try to become the “cool family” on the street by giving out big candy bars for Halloween. Fortunately, we don’t live in a particularly trick or treat friendly neighborhood, so becoming the “cool family” isn’t too cost prohibitive. I wonder if we will get any trick or treaters? This is the first year that we will be home for Halloween, so we’ll see!

Inspired by Back to Her Roots.

Ingredients:

  • 2 whole grain pitas
  • 1/2 lb sliced baby bella mushrooms
  • 1 small red bell pepper, sliced
  • 1 small onion, sliced
  • olive oil spray
  • 2 oz reduced fat swiss cheese, shredded
  • For marinade
    • 1 tbsp olive oil
    • 1 tsp garlic, minced
    • 1/2 tsp Worcestershire sauce
    • 1 tbsp of your favorite steak seasoning
    • 1 tbsp balsamic vinegar
    • salt and pepper to taste

Directions:

  • Slice up veggies.
  • Combine marinade ingredients and pour into a sealable container with the mushroom slices. Thoroughly combine the mushrooms and the marinade and allow to sit for about 30 minutes.
  • Spray a bit of olive oil in the bottom of a skillet and sauté the peppers and onions until they soften.
  • As the peppers and onions are cooking, begin cooking the mushrooms in a separate skillet at a low temperature.
  • Heat pitas in a warm oven for several minutes until they are pliable.
  • Cut the pitas in half and carefully stuff them with a mixture of peppers, onions, mushrooms, and shredded cheese.
  • Set the oven to broil.
  • Place the pitas on a baking sheet and return them to the oven for several minutes until they are lightly toasted.

Servings ~ 2
Calories ~ 259, Fat ~ 14 g, Carbohydrates ~ 22 g, Protein ~ 17 g

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