Uncooked portabella mushroom(s)
2 item(s), equivalent to 1 cup, cut into 1/2-inch slices
1 medium, sliced
Sweet red pepper(s)
1 medium, seeded and sliced
¼ pinch, freshly ground
White pita bread(s)
Part-skim mozzarella cheese
1 cup(s), shredded, shredded
- Preheat the oven to 400°F. In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
- In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes. Stir in vinegar, salt and pepper. Remove from heat; gently stir in sautéed vegetables.
- Meanwhile, place pita on a large baking sheet; sprinkle with cheese. Bake until cheese melts, about 5 minutes. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking. Fill cones with mushroom mixture.