My husband bought me a wonderful cookbook with vegetarian recipes that were all kitchen tested three or more times for flavor, nutrition, and ease of preparation. This particular one features portobello mushrooms which are meaty in texture, making them an excellent replacement for burgers for the vegetarian. Enjoy!
Portobello “Cheese Steaks”
2 medium portobello mushrooms (about 4 oz. each), stems removed
2 Tbsp. olive oil
2 medium yellow peppers, thinly sliced
1 jumbo sweet onion (1 pound)–Vidalia, Walla Walla or Peruvian
1/2 t. salt
1/4 t. coarsely ground pepper
2 Tbsp. water
1 Tbsp. balsamic vinegar
4 (7-inch) pocketless pitas
2 c. (8 oz.) mozzarella cheese, shredded
Preheat oven to 400. Heat a non-stick skillet over medium-high heat until hot. Brush both sides of the mushrooms using 1 Tbsp. olive oil. Add mushrooms to skillet and cook until tender and lightly browned, about 5 minutes on each side. Transfer mushrooms to cutting board and cut into 1/4-inch thick slices; set aside.
In the same skillet, heat remaining 1 Tbsp. oil over medium heat until hot. Add yellow peppers, onion, salt, black pepper, and water; cook, stirring frequently, until the vegetables are tender and golden, about 15 minutes. Stir in vinegar; remove from skillet from heat. Gently stir in sliced portobellos.
Meanwhile, place pitas on large cookie sheet; sprinkle with mozzarella cheese. Heat pitas until cheese has melted, about 5 minutes.
Roll each pita into a cone; tightly wrap bottom half of each with parchment paper or foil to help hold its shape and prevent leakage. Fill pita cones with warm mushroom mixture.
–Recipe from Good Housekeeping Favorite Recipes Vegetarian Meals