Lunch

Mushroom and cheese Pita Pockets is for Lunch.

Mushroom and cheese Pita Pockets takes 10 minutes to prepare.

Mushroom and cheese Pita Pockets takes 20 minutes to cook.

Mushroom and cheese Pita Pockets makes 3 servings.

The ingredients for Mushroom and cheese Pita Pockets are:

3 cloves Garlic, minced
1 tsp Oregano
1 tsp Basil
Dash of Black Pepper
Balsamic Vinegar, 6 tbsp
Extra Virgin Olive Oil, 2 tbsp
2 portabella mushroom caps, washed and cut into chunks(remove)
1 oz Philadelphia Cream Cheese 1/3 less fat
1 oz Crumbled Goat Cheese
1/2 tsp Salt
1/4 c Kraft Mozzarella Finely shredded Part Skim cheese
3 Sahara pita bread 100% whole wheat, cut in half

Here is how you make Mushroom and cheese Pita Pockets:

In an large skillet, mix olive oil, 2 tbsp Balsamic Vinegar, oregano, basil, pepper, and sprinkle of salt. Add mushrooms and garlic, stirring to coat. Continue cooking on lowe until mushrooms begin to soften, covering with remaining vinegar as you go. Once mushrooms are fully cooked, drain excess liquid and return to heat. Add Cream Cheese, Goat Cheese, and Mozzarella cheese, mixing until a sauce forms. Remove from heat and stuff pita pockets of your choosing. Serving Size:?makes 3 pitas

The nutritional information for Mushroom and cheese Pita Pockets is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 221.7

• Total Fat: 16.4 g
• Cholesterol: 21.6 mg
• Sodium: 537.5 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 0.3 g
• Protein: 6.2 g