Spinach and Mushroom Pita

October 15, 2017

This is a great energizing lunch, or a light dinner! I always recommend having at least one meatless day a week. It will give your body a break from processing all the meats and leave you feeling weightless!


I love this pita because the mixture in it is very versatile! I have used this same mushroom spinach mix on a flat bread or regular sandwich as well! Either way you make it I hope you enjoy!


Spinach and Mushroom Pita


Cook Time: Approx. 20 min | Servings: 3 half pitas | Calories per serving: ~254 cals




3 whole wheat pita bread halves


8oz white sliced mushrooms, roughly chopped


3 cups spinach


2 shallots, finely chopped


2 garlic cloves, minced


2 tbsp coconut milk


1/2 cup parmesan cheese, extra for topping


1/2 tsp garlic powder


1 tsp coconut oil






fresh parsley for garnish

Prepare and chop the mushrooms, shallots and garlic.


Heat a skillet over medium high heat. Melt the coconut oil in the skillet. Add the shallots and garlic and cook until fragrant.


Add the mushrooms to the skillet cooking until the mushrooms have reduced in size and the water has evaporated, about 5 minutes.


Next, add in the coconut milk and parmesan cheese, stirring and mixing well until the cheese has melted. Add the garlic powder, salt and pepper.


Add in the spinach to the skillet and stir until mixed and spinach has wilted.


Divide the mixture evenly between 3 pre-halved pita bread, top with additional parmesan cheese and garnish with freshly chopped parsley.








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Stephanie Rohweder

Blogger, Amateur Chef, Food Enthusiast

StephsApron.com | stephaniesapron@gmail.com | Follow me for new recipes: 
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