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.


  • 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


  • 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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