• 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
  • 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.