Sun Dried Tomato and Mushroom Muffuletta Sandwiches


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Preparation Time: 20 minutes
Servings: 4
Calories: 207 per serving
Percent from Fat: 22%
Cusine: American, Vegetarian
Course: Lunch
Diet: Vegetarian
Food as MedicineSM Ingredient: Mushroom

Food as MedicineSM Tip

Phytonutrients in mushrooms offer a variety of anti-cancer properties. In particular, researchers have found mushrooms may help prevent excessive levels of estrogen in the body, which can lead to a reduction in breast cancer risk.

Culinary Taste Tip

If you like a little spicy "kick", use hot picked vegetables (jardinière) instead of mild.

Culinary Technique Tip

Some worry that pitas leak — using the spinach leaves as a "liner" inside the pocket will help prevent them.


One 8 oz. package sliced button mushrooms
One-half cup drained bottled hot or mild pickled vegetables (jardinière)
One-quarter cup plus 1 tablespoon coarsely grated Romano cheese
2 tablespoons each: chopped pimiento-stuffed green olives and chopped, drained sun-dried tomatoes in olive oil
2 tablespoons chopped Italian parsley
4 small whole-wheat pita bread loaves, such as Sahara brand
1 cup packed spinach or arugula leaves, rinsed well


In a medium bowl, combine mushrooms, pickled vegetables, one-quarter cup cheese, olives, sun-dried tomatoes, and parsley. Mix well. Cut pitas in half. Line each pocket with spinach or arugula and fill with mushroom mixture. Sprinkle with remaining 1 tablespoon of cheese.


Chopped, pitted kalamata olives or Spanish green olives may be substituted for the pimiento-stuffed olives. Chopped fresh chives may be substituted for the parsley. A mixture of one-quarter cup each hot and mild pickled vegetables may replace the one-half cup of just the one.

Nutritional Analysis

Calories, 207; Calories from fat (kc) 45; Total fat 5 g; Saturated fat 1.6 g; Polyunsaturated fat 1.3 g; Monounsaturated fat, 1.0 g; Cholesterol 8.7 mg; Sodium 677 mg; Calcium 112 mg; Magnesium 23 mg; Zinc 1.1 mg; Selenium 6 mcg; Potassium 370 mg; Vitamin A (RE) 220; Beta Carotene (RE) 1212; Vitamin C 15 mg; Vitamin E 0.65 mg; Thiamin B1 0.13 mg; Riboflavin B2 0.22 mg; Fiber 5.7 g; Carbohydrates 32.3 g; Sugar 4.2 g; Protein 10.1 g; Niacin B3 1.9 mg; Vitamin B6 0.13 mg; Folic Acid 29 mcg; Flavonoids 0.1 mg; Vitamin B12 0.20 mcg.

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