Sun Dried Tomato and Mushroom Muffuletta Sandwiches

serves 4

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.

Substitutions
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.

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.

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; 
Fiber 5.7 g;
Carbohydrates 32.3 g;
 Sugar 4.2 g;
Protein 10.1 g;