Blackened portobello mushroom pita pockets

These portobello mushroom pita pockets are so good that they’ll get you out of bed early for breakfast!

For marinating the portobello mushrooms:
2 portobello mushroom caps (3-4 inches in diameter)
2 tablespoons olive oil
2 teaspoons blackening seasoning

For putting together the pita pockets:
1 pita round (7-8 inches in diameter), cut in half resulting in 2 pockets
1 cup baby spinach leaves, loosely packed
1/2 cup shredded cheese (mozzarella, jack, and cheddar all work well here)
2 garlic cloves, minced
drizzle of sriracha, to taste

View the full recipe at Savory Tooth →