Portabella Wraps, Weight Watchers

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat the oven to 400°F
2. In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
3. 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.
4. Meanwhile, place pita on a large baking sheet; sprinkle with cheese.
5. 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.
6. Fill cones with mushroom mixture.