| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | 4 | Servings | |
INGREDIENTS
| 4 | Pita Breads; 5-Inch | |
| 1 | tb | Olive oil |
| 12 | oz | White Monterey Mushrooms; Sliced, About 4 Cups |
| 1/2 | c | Onion; Chopped |
| 1/2 | c | Plum (Roma) tomatoes; diced |
| 1 1/2 | c | (6 Oz) Mozzarella Cheese; Shredded |
| 1 | cn | (6 oz.) solid white tuna in water; drained and flaked |
| 1/4 | c | Black olives; sliced, pitted |
| 1/3 | c | (2 oz.) crumbled feta cheese |
INSTRUCTIONS
Preheat oven to 450 F. Place pitas on a baking sheet; bake until lightly toasted, about 5 minutes; set aside. In a large skillet, heat oil until hot. Add mushrooms and onion; cook, stirring occasionally, until most of the liquid evaporates, about 5 minutes. Add tomato; cook, stirring occasionally, until softened; about 3 minutes; set aside. Sprinkle each pita with 1/4 cup of the mozzarella then equal amounts of the tuna, olives and feta. Sprinkle with remaining mozzarella, dividing evenly. Bake until cheese is melted, about 7 minutes. Serve immediately sprinkled with oregano leaves and crushed red pepper if desired. Yield: 4 portions Additional toppings: Sliced canned artichoke hearts; anchovies; sliced roasted red peppers. Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998
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