- Total Time
Portobello mushrooms have a meaty texture and flavor - they're a great "fake-out" for steak, especially in a salad or wrap.
olive oil1 tsp
portobello mushroom(s)2 medium, stemmed and cut into 1/2-inch slices
uncooked onion(s)1 medium, sliced
sweet red pepper(s)1 medium, seeded and sliced
balsamic vinegar1 Tbsp
table salt½ tsp
black pepper¼ tsp, freshly ground
white pita bread(s)4 average
part-skim mozzarella cheese1 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.