Because we’re feeling especially Philly today…
Ingredients:
2 medium Portobello mushrooms (about 4 ounces each), stems removed
2 tablespoons olive oil
2 medium yellow peppers, thinly sliced
1 jumbo sweet onion (1 pound), thinly sliced
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
2 tablespoons water
1 tablespoon balsamic vinegar
4 (7-inch) pocketless pitas
8 ounces part-skim mozzarella cheese, shredded (2 cups)
Procedure:
- Preheat oven 400 degrees. Heat nonstick 12-inch skillet over medium-high heat until hot. Brush both sides of mushrooms using 1 tablespoon oil. Add mushrooms to skillet and cook until tender and lightly brown, about 5 minutes on each side. Transfer mushrooms to cutting board and cut into ¼-inch-thick slices; set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium heat until hot. Add yellow peppers, onions, salt, pepper, and water; cook, stirring frequently, until the vegetables are tender and golden, about 15 minutes. Stir in vinegar; remove skillet from heat. Gently stir in sliced portobellos.
- Meanwhile, place pitas on large cookie sheet; sprinkle with mozzarella cheese. Heat pitas until cheese has melted, about 5 minutes.
- Roll each pita into a cone; tightly wrap the bottom half of each with kitchen parchment or foil to help it hold its shape and prevent leakage. Fill pita cones with warm mushroom mixture.
