Portobello Wraps

Remove the stems from the mushrooms. Using a spoon, scrape out the gills and discard. Slice the mushrooms into 1/2 inch slices. If your mushrooms are really large you can cut the slices in half as well.

Heat half the oil in a large skillet. Saute the mushrooms and onions until the onion is translucent and the mushrooms have released their liquid. Remove with a slotted spoon to a plate and wipe out the skillet.

Add the remaining oil to the skillet and reheat. Saute the bell pepper until soft. Stir in the balsamic vinegar, salt, pepper, and mushroom mixture. Remove from heat and let cool slightly while you prepare the pitas.

Heat oven to 400 degrees F.

Lay the pitas in a single layer on a baking sheet. Sprinkle 1/4 cup cheese evenly over each pita. Place baking sheet in oven and bake for 5 minutes or until the cheese is melted.

Remove the pitas from the oven. Place each pita on an individual serving plate. Top each with some of the mushroom mixture.

To eat, fold or roll the pita around the mushroom filling and eat (gyro style).

cook's notes

Fontina can be hard to shred (I can't ever find it pre-shredded). A tip I read was to freeze it before grating it. Works like a charm! If you can't get fontina try mozzarella or other mild white cheese.