Portobello Pockets Recipe

Ingredients

• 1/4 cup water
• 3 tbsp lime juice
• 2 tbsp canola oil
• 1 tbsp italian seasoning
• 1 tsp dried minced garlic
• 1/2 tsp dried celery flakes
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1/4 tsp pepper
• 1/8 tsp cayenne pepper
• 1 lb sliced baby portobello mushrooms
• 1 each medium sweet yellow and red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 small zucchini , cut into 1/4-inch slices
• 1 cup (4 oz) shredded reduced-fat mexican cheese blend
• 8 pita breads (6 inches), cut in half

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