Pepper and Mushroom Pita Melt
This pepper and mushroom pita melt is a warm, comfort-food take on vegetable pitas, filled with sautéed mushrooms, bell peppers, onions, and melted Muenster cheese. Finished with fresh lettuce and tomato for a cool, crisp contrast, it makes a satisfying vegetarian meal.
Servings: 2 servings
Ingredients
- 2 6-inch pitas, halved
- 4 tablespoons olive oil divided
- 12 ounces mushrooms trimmed and sliced
- 1/2 large sweet onion thinly sliced
- 2 cloves garlic minced
- 1 red bell pepper cored, seeded and cut into 1-inch pieces
- 1 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
- 1 medium tomato sliced
- 2 cups lettuce torn into pieces
Instructions
- Preheat the oven to 200°F. Crumple a sheet of parchment paper, unfold it, and run it under cool water. Shake off excess water, wrap the pita halves tightly in the parchment, and place the packet in the oven, seam side down, to warm while you prepare the filling.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until the liquid they release has evaporated and they begin to brown, about 4 to 5 minutes.
- Season the mushrooms lightly with salt and pepper, then use a slotted spoon to transfer them to a plate. Set aside.
- Return the skillet to the stove over medium heat and add the remaining 2 tablespoons of olive oil. Add the onion and sauté until soft and translucent, about 4 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the bell peppers and sauté until tender, about 5 to 7 minutes. Season with salt and pepper and drizzle with the balsamic vinegar.
- Return the mushrooms to the skillet and reduce the heat to medium-low. Stir to combine, then spread the vegetables evenly across the bottom of the pan.
- Lay the cheese slices evenly over the vegetables, cover the pan, and cook just until the cheese is melted.
- Remove the warmed pitas from the oven, cut each half open, and fill with the vegetable and cheese mixture.
- Add lettuce and sliced tomato as desired and serve immediately.
Notes
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.
Nutrition
Calories: 667 | Total Fat: 40g | Cholesterol: 54mg | Sodium: 974mg | Carbohydrates: 56g | Fiber: 8g | Sugar: 16g | Protein: 27g