Ingredients
4
whole-grain pita breads (6 inch)
1
container (4 oz) reduced-fat garlic-and-herbs spreadable cheese
1
tablespoon fat-free (skim) milk
1
cup lightly packed spinach leaves, coarsely chopped
2
tablespoons chopped fresh or 1 teaspoon dried basil leaves
1
cup sliced fresh mushrooms
2/3
cup chopped tomato
1/2
cup frozen cooked salad shrimp (from 4-oz bag), thawed, well drained
1/2
cup shredded mozzarella cheese (2 oz)
2
tablespoons finely shredded Parmesan cheese
Preparation
Heat oven to 400°F. On large cookie sheet, arrange pita breads.
In small bowl, mix cheese and milk. Stir in spinach and basil. Spread over each pita bread to within 1/2 inch of edge. Top with mushrooms, tomato, shrimp and cheeses.
Bake 10 to 15 minutes or until cheese is melted.
