Portabella Fajita Pocket

Hello Sammichers!

Leanne Bakkich's birthday was this past Friday, and she had specifically asked me to post a sammich for that very special day. I came up with a sammich on time, and my family certainly enjoyed it, but I am a bit late putting the sammich on our blog. Sorry Leanne! =[

Here is Ben Bakkich's idea for a portabella mushroom fajita pocket:

Ingredients:
Portabella mushrooms (whole or sliced caps)
Peppers (preferably a mix of red and green)
Onion
Grated cheese
Iceburg lettuce

Sour cream

Pita pocket

First, the mushrooms, peppers, and onion should be sliced into strips. (mushrooms shown below)

The mushrooms should be sauteed right-side-up in 2 tablespoons of olive oil for about 6 minutes (just enough to make them dark on the bottom).

Take out the mushrooms and then add the onions. The onions should then be satueed until a golden brown color (about 4-5 minutes).

Remove the onions and then throw in the peppers. The peppers take about 8-9 minutes, but that may take longer for me since I like them to have a dark, grilled flavor.

Once you're done sauteing, slice the pita pocket along the edge so that it opens up like a clam. Spread some sour cream on the inside, then toss in the sliced mushrooms.

Once the mushrooms are on, pile on the rest of the ingredients however you'd like!

Simply fold the pita pocket "lid" back over, press down, and it holds together quite nicely!

This had been Ben Bakkich's Portbella Fajita Pocket! Enjoy!

And HAPPY BIRTHDAY LEANNE! =D