 |
MUSHROOM PITA PIZZA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Main Dish
Vegetables Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MUSHROOM PITA PIZZA-----
1 t Olive oil
1/2 c Onion -- diced
1/2 c Mushrooms
(chanterelles, crepes, or
(shiitake or cultivated )
1 6" whole-wheat pita bread
2 Plum Tomatoes, fresh thinly
-sliced
8 sm Basil leaves -- small fresh
2 ts Fresh oregano -- chopped OR
1/2 ts Crushed dried basil
1 oz Fresh low-fat goat cheese
-crumbled
-----ZUCCHINI VARITION-----
1/2 c Zucchini -- thinly sliced
3 tb Parmesan Cheese
Preheat oven or toaster oven to 400 degrees. In a
heavy skillet over medium heat, heat oil. Add onions
and mushrooms; saute for 5 minutes until the onion and
mushrooms are tender. Meanwhile, split pita bread in
half horizontally. Place pita halves directly on oven
rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread.
Scatter cooked onions and mushrooms over top.
Sprinkle with oregrano and goat cheese. Bake 3 to 8
minutes or until begins to brown around edges. Remove
from oven and cut each pita half in 4 wedges.
NOTE: Substitute zuccihini for the mushooms and
Parmesan for goat cheese. Proceed as directed. ( I
will keep the mushrooms and use Parmesan Cheese).
Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES
CAL: 66; PRO: 2g; CAR: 9g; FAT: 2g(CALORIES FROM FAT
27%); CHO: 5mg;
Source: Joslin Diabetes Gourmet Cookbook by Bonnie
Sanders, Ph.D., and Frances Towner Giedt
Brought to you and yours via Nancy O'brion and her
Meal-Master
- - - - - - - - - - - - - - - - - -
|
