Portobello "Cheese Steaks"

With my daughter being away at camp this week, I am cooking with mushroom almost every day. Portobello Mushroom is great for grilling. I use it in panini sandwiches and salad. Browsing through one of my vegetarian cook books, I came across a quick lunch recipe using Portobello. Since, I had a lot of pita bread that I bought to make falafel, I  made "Cheese Steaks" wrap  and served it gyro style for lunch yesterday along with corn and black bean salad.  It was awesome.

Ingredients:
2 medium portobello mushrooms,stems removed
olive oil spray
2 medium peppers(yellow or green), thinly sliced
1 sweet onion, thinly sliced
1/2 t salt
1/4 t coarsely ground black pepper
2 T water
1 T balsamic  vinegar
4 pocket less pita
2 C part-skim mozzarella cheese, shredded


Mehod:
1. Spray both sides of mushrooms with olive oil and broil for 5-7 minutes till the top is cooked. Transfer to cutting board and cut into 1/4-inch thick slices; set aside.
2. Heat 1 tablespoon oil in a skillet over medium heat until hot. Add onion, pepper, salt, pepper, and water; cook, stirring frequently, until the vegetables are tender, about 15 minutes.  Stir in vinegar; remove from heat. Gently stir in sliced portobellos.
3. Meanwhile, place pitas on a large cookie sheet; sprinkle with mozzarella cheese. Heat pitas in oven, preheated to 400 F, until cheese has melted, about 5 minutes.
4. Roll each pita into a cone; tightly wrap the bottom half of each with parchment paper or foil to help hold its shape and prevent leakage.  Fill pita cones with warm mushroom mixture.