Mushroom Patacone Pita

Ingredients

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Coconut oil

  ¾ cup or 164g

• Pita bread

  White, unenriched

  2 pita, large or 120g

• Mushrooms

  Portabella, raw

  3 mushroom, whole or 252g

• Arugula

  Raw

  4 cup or 80g

• Plantains

  Raw

  1 medium or 179g

Directions

1. Cut plaintain into 2 inch pieces.Coarsely chop the arugula. Cut mushrooms into strips. Peel, pit and slice the avocado. Warm the pita rounds, and cut in half.
2. Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
3. Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
4. Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.

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