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Ingredients
2 - cup mozzarella cheese, shredded
1-1/3 - cup grilled Portobello mushrooms, coarsely chopped
1/2 - cup oil-packed sun-dried tomatoes, chopped, drained
4 - large white pita bread
1/4 - cup mashed, fresh roasted garlic or 1 tablespoon garlic
spread
4 - teaspoon butter, softened
Directions
Preheat a large skillet or griddle over medium heat.
- In a small bowl, add cheese, mushrooms and tomatoes. Mix and
set aside.
- Cut a 4-inch opening along edge of each pita.
- Spread
inside of pitas with roasted garlic.
- Fill pitas evenly with mozzarella mixture.
- Push gently to
form an even thickness.
- Brush outsides of sandwiches with
butter.
- Grill until bread is golden and filling is hot, about 4
minutes on each side.
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