| 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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