Portobello Cheese Steaks
|Portobello mushrooms||2 Medium, stems removed|
|Olive oil||2 Tablespoon|
|Yellow peppers||2 Medium, thinly sliced|
|Sweet onion||1 Large, thinly sliced (Such As Vidalia / Walla Walla)|
|Ground black pepper||1⁄4 Teaspoon|
|Balsamic vinegar||1 Tablespoon|
|Part skim mozzarella cheese||8 Ounce, shredded|
Preheat oven to 400°F.
Heat nonstick 12 inch skillet over medium high heat until hot.
Brush both sides of mushrooms using 1 tablespoon olive oil.
Add mushrooms to skillet and cook 5 minutes on each side or until tender and lightly browned.
Transfer mushrooms to cutting board and cut into 14 inch thick slices; set aside.
In same skillet, heat remaining 1 tablespoon olive oil over medium heat until hot.
Add yellow peppers, onion, salt, black pepper, and 2 tablespoons water; cook until vegetables are tender and golden, about 15 minutes, stirring frequently.
Stir in balsamic vinegar; remove skillet from heat.
Gently stir in sliced portobellos.
Meanwhile, place pitas on large cookie sheet; sprinkle with mozzarella cheese.
Heat pitas 5 minutes or until cheese melts.
Roll each pita into a cone; tightly wrap bottom half of each with kitchen parchment or foil to help hold its shape and prevent leakage.
Fill pita cones with warm mushroom mixture.