Mushroom Patacone Pita

Ingredients

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Coconut oil

  ⅜ cup or 82g

• Pita bread

  Whole-wheat

  1 pita, large or 64g

• Mushrooms

  Portabella, raw

  1 ½ mushroom, whole or 126g

• Arugula

  Raw

  2 cup or 40g

• Plantains

  Raw

  ½ medium or 90g

Directions

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