This satisfying vegetarian pita pocket is stuffed with sautéed mushrooms and peppers, melted cheese, fresh tomatoes, and crisp lettuce.

Pepper and mushroom pita sandwich on cutting board with fresh lettuce and tomato

This hearty vegetarian pita melt is our version of a sandwich shop favorite that definitely won’t leave you missing the meat.

Made with sautéed onions, garlic, bell peppers, mushrooms and creamy melted Muenster cheese, this tasty combo is stuffed into a warm pita pocket and finished with some cool, crisp lettuce and sliced tomato to add a delicious contrast in texture and temperature.

How to make this easy pita melt:

  1. Soften your pita bread by wrapping it in dampened parchment paper and putting it in a low oven to warm.
  2. Sauté the mushrooms and set aside, then sauté onion and garlic, add the bell peppers and cook until tender.
  3. Return the mushrooms to the pan, combine, reduce the heat and top with cheese.
  4. While the cheese melts, take the pita out of the oven and cut them in half.
  5. Spoon the veggies and cheese into the pita pockets, add sliced tomato and fresh lettuce and serve.

Serve with one or more of the following:

Vegetarian Pita Melt

Pepper and Mushroom Pita Melt

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A warm pita pocket stuffed with sautéed mushrooms and peppers, creamy melted cheese, fresh tomatoes, and crisp lettuce makes a satisfying vegetarian meal.
Yield: 2 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
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Ingredients

  • 2 6-inch pitas, halved
  • 4 tablespoons olive oil, divided
  • 12 ounces cremini or white button mushrooms, trimmed and sliced
  • 1/2 large, sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 large red, or yellow bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 large green bell pepper, cored, seeded and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 4 slices Muenster cheese
  • Sliced tomato
  • Lettuce

Instructions

  • Preheat the oven to 200°F. Crumple a sheet of parchment paper into a ball, unfold it and run it under cool water. Shake off the excess, wrap the pita bread tightly and place it in the oven, seam side down.
  • Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the mushrooms and sauté until any liquid they give off has evaporated and they start to brown, 4 to 5 minutes.
  • Season to taste with salt and pepper, and using a slotted spoon, transfer to a plate and set aside.
  • Return the pan to the stove over medium heat and add the remaining oil. Add the onion and sauté until soft and translucent, 4 to 5 minutes, then add the garlic and cook until fragrant, 1 minute more.
  • Add the peppers and sauté until tender, 4 to 5 minutes. Season with salt and pepper and drizzle with balsamic vinegar.
  • Return the mushrooms to the pan and reduce the heat to medium-low.
  • Distribute the vegetables evenly over the bottom of the pan and cover with slices of cheese. Cover the pan and allow the cheese to melt slowly.
  • Remove the pitas from the oven, cut each in half and spoon in a portion of the veggie-cheese mixture.
  • Add lettuce and sliced tomatoes and serve immediately.

Tips for Making This Recipe

To double this recipe, we recommend using 2 separate pans to accommodate the larger quantity of vegetables. It's important not to overcrowd the pan so that everything browns properly and all liquid has evaporated.
Author: Lynne Webb
Course: Sandwiches
Cuisine: American
Keyword: pita melt, pita pocket, vegetarian pita
Calories: 510kcal, Carbohydrates: 27g, Protein: 19g, Fat: 38g, Saturated Fat: 14g, Polyunsaturated Fat: 23g, Cholesterol: 54mg, Sodium: 518mg, Fiber: 7g, Sugar: 15g
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