Ingredients
1/4 cup water3 tablespoons lime juice2 tablespoons canola oil1 tablespoon Italian seasoning1 teaspoon dried minced garlic1/2 teaspoon dried celery flakes1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon ground nutmeg1/4 teaspoon pepper1/8 teaspoon cayenne pepper1 pound sliced baby portobello mushrooms1 each medium sweet yellow and red pepper, thinly sliced1 medium red onion, thinly sliced2 small zucchini, cut into 1/4-inch slices1 cup shredded reduced-fat Mexican cheese blend8 pita breads (6 inches), cut in half
Preparation
In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, peppers, onion and zucchini; seal bag and turn to coat. Refrigerate overnight.
In a large nonstick skillet coated with cooking spray, cook and stir the vegetable mixture over medium-high heat for 6-8 minutes or until crisp-tender. Stir in cheese; cook 2-3 minutes longer or until cheese is melted. Stuff each pita half with 1/2 cup vegetable-cheese mixture.
