Cheesy Spinach And Mushroom Pita Pocket

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• 1/2 cup shredded mozzarella cheese
• 1 whole grain pita, pocket half
• 1/4 cup fresh spinach
• 2 baby portabella mushrooms
• 1 tablespoon chopped walnuts
• 1 tablespoon extra virgin olive oil

Recipe

• 1 1. wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
• 2 2. dry the spinach even more in a paper towel by squeezing the juice out.
• 3 3. chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. slice each one into about 8 or 9 thin slices.
• 4 4. push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
• 5 5. put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
• 6 6. microwave on high for about 20 seconds.
• 7 7. pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
• 8 8. fry the pocket for 30 seconds to a minute on each side.2.