Ingredients
1
package (12.8 oz) frozen vegetarian burgers (4 burgers)
1
medium green bell pepper, cut into thin strips
1
medium onion, cut into thin slices
1
cup sliced fresh mushrooms (3 oz)
Cooking spray
1/4
teaspoon seasoned salt
2
pita breads (6 inches in diameter), cut in half to form pockets
4
leaves red leaf lettuce
2
tablespoons fat-free mayonnaise or salad dressing
2
tablespoons fat-free sour cream
1
tablespoon chopped cucumber
1
tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
Preparation
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray for about 3 seconds; sprinkle with seasoned salt.
Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables; bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
In small bowl, mix topping ingredients. Spread topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
