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Blackened portobello mushroom pita pockets

Julia
  • 40 minutes
  • Serves 2

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)