Include in Print View:

Spicey Turkey & Mushrooms In Pita

Spicey Turkey & Mushrooms in Pita recipe image
This zesty dish combines lean ground turkey with earthy mushrooms and tangy canned tomatoes for a hearty, protein-packed meal. The blend of cinnamon, crushed red pepper, and sugar creates a unique Middle-Eastern inspired flavor profile that is both aromatic and satisfying. Tucked inside crisp lettuce-lined pita bread and topped with crunchy toasted nuts, it offers a delightful contrast of textures. Perfect for a quick weeknight dinner or a light lunch, this recipe brings home-style comfort with a spicy kick.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 355.5
Dietary: Gluten-free
Description
This zesty dish combines lean ground turkey with earthy mushrooms and tangy canned tomatoes for a hearty, protein-packed meal. The blend of cinnamon, crushed red pepper, and sugar creates a unique Middle-Eastern inspired flavor profile that is both aromatic and satisfying. Tucked inside crisp lettuce-lined pita bread and topped with crunchy toasted nuts, it offers a delightful contrast of textures. Perfect for a quick weeknight dinner or a light lunch, this recipe brings home-style comfort with a spicy kick.
Ingredients
  • 1/4 cup Broken walnuts or pecans
  • 1 pound Ground turkey
  • 1 md Onion -- chopped
  • 1/4 pound Mushrooms -- sliced
  • 16 ounce Canned tomatoes --
  • 1 tsp Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Crushed red pepper
  • 1/4 tsp Salt
  • 4 lg Lettuce leaves
  • 2 whole Pita bread -- cut in half
Directions
  1. 1
    Heat a large non-stick skillet over medium heat and coat with cooking spray.
  2. 2
    Add the broken walnuts or pecans and toast, stirring frequently, until lightly browned.
  3. 3
    Remove nuts to a small dish lined with paper towel and set aside.
  4. 4
    In the same skillet, add the ground turkey and cook until browned and no longer pink.
  5. 5
    Drain any excess fat from the skillet.
  6. 6
    Add the chopped onion and saut until soft and translucent.
  7. 7
    Stir in the sliced mushrooms and cook until they begin to release their moisture.
  8. 8
    Add the canned tomatoes with their liquid, sugar, cinnamon, crushed red pepper, and salt.
  9. 9
    Increase heat to high and bring the mixture to a boil.
  10. 10
    Reduce heat to medium and simmer, uncovered, stirring occasionally, until the liquid is absorbed and the mixture is thick.
  11. 11
    Meanwhile, line each pita bread half with a large lettuce leaf.
  12. 12
    Spoon the turkey and mushroom mixture equally into the lined pita halves.
  13. 13
    Top each pita with 1 tablespoon of the toasted nuts.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 355.5kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 2.0g10%
Cholesterol 87.4mg30%
Sodium 88.5mg4%
Total Carbohydrate 20.9g7%
Dietary Fiber 6.5g26%
Sugars 12.4g
Protein 37.7g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier kick, increase the crushed red pepper to 1/2 teaspoon.

You can cook the turkey in the microwave in a colander until no longer pink as an alternative to stovetop browning.

If the mixture seems too dry after simmering, add a splash of water or broth. If too wet, simmer longer uncovered.

Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Serve immediately while the pita is warm and the filling is hot.

Keywords: spicy, turkey, mushrooms, pita, middle-eastern, ground turkey, cinnamon, red pepper, lettuce, walnuts, pecans, tomatoes, onion, savory, hearty, quick dinner, protein, filling, spicey
Read it online: https://www.chefs-mate.com/recipe/spicey-turkey-mushrooms-in-pita/