|1 tablespoon||olive oil|
|2 (4-inch)||Portobello mushroom caps, chopped|
|1||onion, finely chopped|
|1||red bell pepper, chopped|
|3 1/2 cups||baby spinach|
|1 cup||refrigerated TVP (textured vegetable protein), from a 12‑ounce tube|
|2/3 cup||unseasoned whole wheat bread crumbs|
|6 (4-inch)||low-carb, reduced-fat whole wheat pita breads (such as Joseph’s Flax Oat Bran & Whole Wheat)|
|6 tablespoons||roasted red pepper hummus|
|6 tablespoons||cilantro leaves|
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper and cook, stirring occasionally, until tender, about 8 minutes. Add 2 cups of the spinach and cook, stirring, until wilted, 3 – 4 minutes. Remove from the heat; let cool slightly.
Preheat the broiler. Line a broiler-pan with foil. Lightly spray the foil with cooking spray.
Transfer the mushroom mixture to a food processor. Add the TVP, bread crumbs, and salt; pulse just until blended. Shape into 6 (3-inch) patties. Place the patties on the pan and lightly spray with cooking spray. Broil, 4 inches from the heat, until the patties are heated through and lightly browned, about 4 minutes per side.
Place the pita breads on each of 6 plates. Evenly divide the remaining spinach among the pita breads. Top each with 1 patty, 1 tablespoon hummus, 1 tomato slice, and 1 tablespoon cilantro leaves. Serve at once.
|Serving Size||1 garnished patty|
|Sat Fat||0 g|
|Trans Fat||0 g|