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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of my favorite lunches. Ingredients:
3 medium portabella mushrooms |
2 tablespoons olive oil |
1 large yellow sweet onion, thinly sliced |
1 yellow bell pepper, cored, seeded and julienned |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons water |
1 tablespoon balsamic vinegar |
4 pocketless pitas |
2 cups part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 400 degrees F.
2. Heat 1 Tbs. olive oil over medium-high heat in a 12-inch skillet until hot.
3. Remove mushroom stems and slice mushrooms into 1/4 inch slices.
4. Cook in skillet until tender and browned, about 10 minutes, stirring occasionally. Transfer to a bowl and set aside.
5. In the same skillet, heat remaining 1 Tbs. olive oil over medium heat until hot.
6. Add bell peppers, onions, salt, pepper, and water.
7. Cook, stirring frequently, until vegetables are tender and golden, about 15 minutes.
8. Stir in vinegar; remove from heat.
9. Gently stir in sliced mushrooms; set aside.
10. Place pitas on a large cookie sheet; sprinkle with mozzarella cheese. Heat pitas until cheese is melted, about 5 minutes.
11. Evenly distribute vegetables and mushrooms on the pitas; roll each pita into a cone and tightly wrap the bottom half of each with foil to hold shape & prevent leakage.
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