INGREDIENTS
2
portobello mushroom caps (3-4 inches in diameter)
2 tbsp
olive oil
2 tsp
blackening seasoning
1
pita round (7-8 inches in diameter, cut in half resulting in 2 pockets)
1 cup
baby spinach leaves (loosely packed)
1/2 cup
shredded cheese (mozzarella, jack, and cheddar all work well here)
2
garlic cloves (minced)
drizzle of sriracha (to taste)