Portobello Wraps

[Guest guest]

Portobello Wraps

 

Portobello mushrooms have a meaty texture and flavor - they're a

great

" fake-out " for steak, especially in a salad or wrap.

 

Makes 4 servings

 

Ingredients:

 

1 tbsp olive oil

3 portobello mushrooms, stemmed and cut into 1/2 " slices

1 onion, sliced

1 red bell pepper, seeded and sliced

1 tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp freshly ground pepper

Four 7 " squares lavash bread, or 4 large pitas

1 cup shredded part-skim mozzarella cheese

 

Preheat the oven to 400 degrees. In a large nonstick skillet, heat

the oil. Saute

the mushrooms and onion until tender and lightly browned, about 8

minutes.

Transfer to a plate. In the skillet, combine the bell pepper with 2

tablespoons

water; cook, stirring frequently, until tender and golden, about 8

minutes.

Stir in the vinegar, salt and pepper. Remove from the heat; gently

stir

in the sauteed vegetables. Meanwhile, place the lavash on a large

baking sheet;

sprinkle with the cheese. Bake until the cheese melts, about 5

minutes. Roll

each lavash into a cone; tightly wrap the bottom half of the cone

with foil or

wax paper so it holds it's shape and prevents leaking.

Fill the cones with the mushroom mixture.

 

SERVING SIZE: 1 pita

 

POINTS: 6.5

 

PER SERVING: 300 Calories, 9 g Total Fat, 4 g Saturated Fat,

15 mg Cholesterol, 765 mg Sodium, 40 g Total Carbohydrate,

3 g Dietary Fiber, 14 g Protein, 269 mg Calcium