Harvest Pitas

INGREDIENTS

• 4 medium-sized Modern portabella mushrooms (1 pound), cleaned and stems removed
  
• Bottled balsamic vinaigrette, as needed (about 1/2 cup)
  
• 3 cups fresh spinach leaves, trimmed and torn
  
• 1 large carrot, coarsely grated (about 1/2 cup)
  
• 4 large (7-inch) whole-wheat pita pockets, warmed
  
• 8 ounces sharp Cheddar cheese, sliced
  
• 1 small tart apple, peeled, cored and thinly sliced
  
• 1/4 cup shelled, toasted and salted pumpkin seeds or walnuts, toasted

INSTRUCTIONS

Mushrooms pair very well with fruit. This sandwich is good made with fresh peaches or pears as well as apples.

Heat grill pan or large skillet over medium heat. Generously brush mushrooms on all sides with vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice. In medium-sized bowl, combine spinach and carrot; toss with 3 tablespoons of vinaigrette. Open pitas with fingertips; line with cheese slices. Place spinach-carrot mixture, mushrooms, apple and pumpkin seeds into pitas, dividing equally.

Yield: 4 sandwiches