Mushroom Pita Pizzacheese, diabetic, main dish, vegetables ----MUSHROOM PITA PIZZA---- 1 teaspoon olive oil 1/2 cup onion; diced 1/2 cup mushrooms 1 (chanterelles, crepes, or 1 (shiitake or cultivated ) 1 6 whole-wheat pita bread 2 plum tomatoes, fresh thinly sliced 8 small basil leaves; small fresh 2 teaspoon fresh oregano; chopped or 1/2 teaspoon crushed dried basil 1 oz fresh low-fat goat cheese; crumbled ----ZUCCHINI VARITION---- 1/2 cup zucchini; thinly sliced 3 tablespoon 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 |
