Portobello mushrooms take center stage in these meatless, veggie-packed pita sandwiches.
Combine vinegar, oil, rub, garlic pressed with Garlic Press, salt and black pepper. Set aside 2 tablespoons of the vinegar mixture. Slice onion into 1/2-inch-thick slices using Utility Knife. Using Chef's Silicone Basting Brush, brush both sides of onion and mushroom caps with remaining vinegar mixture.
Heat Grill Pan over medium heat 5 minutes. Lightly spray pan with olive oil using Kitchen Spritzer. Place pita bread rounds in pan; grill 1-2 minutes on each side. Remove from pan. Place onion and mushrooms in pan; cook 4-6 minutes or until vegetables are tender and have grill marks, turning once.
Slice tomatoes using Utility Knife. To assemble sandwiches, cut pita rounds in half. Line each pita round with spinach leaves, one slice cheese, one slice onion, one mushroom cap and tomato slices. Drizzle each pita with reserved vinegar mixture. Serve immediately.
Calories 220 (28% from fat), Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 29 g, Protein 14 g, Sodium 450 mg, Fiber 4 g
1 1/2 starch, 1 vegetable, 1 medium-fat meat (1 1/2 carb)
Store fresh mushrooms in a paper bag in the refrigerator to extend their shelf life. Plastic-wrapped trays and airtight containers trap moisture and can cause mushrooms to spoil quickly. Use mushrooms within 2 days of purchase.
Do not clean mushrooms until you're ready to use them. To remove dirt, wipe mushrooms with a damp paper towel or soft brush, or quickly rinse mushrooms under cold running water and immediately pat dry.
When purchasing pita pocket bread, be sure to buy pita rounds that will form pockets when cut in half.
With 5 grams of fiber per pita bread round, whole wheat pita bread is high in fiber and a good source of complex carbohydrates. Nutrition experts recommend consuming at least 25 grams of fiber each day.
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