Portabella Harvest Pitas

4 medium (about 3 ounces each) portabella mushroom caps, gills 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

Over medium heat, heat a grill pan or 12-inch skillet. Generously brush both sides of mushrooms with vinaigrette. Grill mushrooms until tender and liquid evaporates, about 10 minutes, turning once; drain on paper towels and slice. In a medium bowl, combine spinach and carrot; toss with 3 tablespoons of the vinaigrette. Cut off 1/3 of each pita; open with fingertips. Spoon spinach-carrot mixture, mushrooms, cheddar, apple and pumpkin seeds into pita pockets, dividing evenly.

YIELD: 4 sandwiches

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CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.