Portobello mushrooms have a meaty texture and flavor -
they're a great "fake-out" for steak, especially in a salad or wrap.
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: 8 (6.5)
PER SERVING: 300 Calories, 9 g Total Fat, 4 g Saturated Fat,
765 mg Sodium, 40 g Total Carbohydrate,
3 g Dietary Fiber, 14 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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