INGREDIENTS
1 lb
Baby portobello mushrooms
1/2 tsp
Celery flakes, dried
1 tsp
Garlic, dried
1
Red onion, medium
2
Zucchini, cut into 1/4-inch slices, small
3 tbsp
Lime juice
1/8 tsp
Cayenne pepper
1 tbsp
Italian seasoning
1/4 tsp
Nutmeg, ground
1/4 tsp
Pepper
1/4 tsp
Salt
1
Sweet yellow and red pepper, medium
2 tbsp
Canola oil
1/4 tsp
Cumin, ground
8
Pita breads (6 inches)
1 cup
Mexican cheese blend, reduced-fat
1/4 cup
Water