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Steps
1
Heat oven to 425°F. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
2
Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.
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You can use a 4-ounce can of mushrooms pieces and stems, drained, instead of the fresh mushrooms.
For lunch the next day, stuff remaining pitas with shredded lettuce, sliced tomato and any leftover veggies and cheese. Drizzle stuffed pita with your favorite dressing. Oh, so good!
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Nutrition Facts
Serving Size:1 Serving
Calories
90
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
170 mg
Potassium
120 mg
Total Carbohydrate
11 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
12%
12%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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