Prep 10 mins
Cook 20 mins
Portobello mushrooms have a meaty texture and flavor - they're a great "fake-out" for steak, especially in a salad or wrap. Taken from Weight Watchers. 5 points per serving
- 1 tablespoon heinz balsamic vinegar
- 1 cup shredded part-skim mozzarella cheese
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 teaspoon olive oil
- 1 medium onion, sliced
- 1 medium sweet red pepper, sliced and seeded
- 4 pita bread, average white
- 2 medium portabella mushrooms, stemmed and cut into 1/2 inch slices
- 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.
This was very simple and easy to cook which I love! However instead of putting it in the pita bread, I put the veggie mixture on top of the pita bread flat and sprinkled the cheese on it and baked it until the cheese melted (3 minutes top). It was then like having a veggie pizza!