Pepper and Mushroom Pita Melt

Pepper and Mushroom Pita Melt: Sauteed mushrooms, peppers and onions and melted muenster served in a warm pita pocket makes a quick, easy, meatless meal.

The fabulous flavor combo of sautéed onions, peppers and mushrooms, along with fresh tomato and melted Muenster is all you need for a delicious vegetarian sandwich that won't leave you missing the meat. Serve with Spicy Garlic Oven Fries or your favorite chips.

Pepper and Mushroom Pita Melt

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 2 servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 2 servings

  • Ingredients:
  • 2 (6-inch) pita loaves, halved
  • 2 tablespoons olive oil, divided
  • 1/2 large, sweet onion, thinly sliced
  • 2 cloves garlic, very finely chopped
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • 1 large green bell pepper, seeded and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 4 to 6 slices muenster, mozzarella or cheese of your choice
  • 1 medium tomato, halved lengthwise and sliced

Preheat the oven to 200°F. Tightly wrap the pita bread in foil and place in the oven until ready to serve.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. 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 mushrooms and continue cooking, stirring frequently, until any liquid they give off has evaporated and they turn golden brown, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper, transfer the mixture to a plate and set aside..

Add the remaining tablespoon of olive oil to the pan along with the peppers. Sauté until the peppers are tender, 4 to 5 minutes, season with salt and pepper and add the balsamic vinegar. Continue cooking until the vineagar has evaporated, then return the onion-mushroom mixture to the pan.

Combine well and reduce the heat to low. Distribute the vegetables evenly over the bottom of the pan and cover first with a layer of tomato slices, then the cheese. Cover the pan and allow the cheese to melt slowly.

Remove the pita bread from the oven and fill each half with a portion of the veggie-cheese mixture. Serve with our Spicy Garlic Oven Fries or chips.

Recipe Notes:
To double this recipe, it's best to use 2 separate pans to sauté the larger quantity of vegetables. It's important not to overcrowd the pan so that everything browns properly and all liquid has evaporated.

comments & replies

Looks amazing!!!

Love the flavor combo here and it looks super easy too!

«  Spicy Garlic Oven Fries Garden Chicken Salad with Buttermilk-Herb Dressing  »

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