Portabella Wraps, Weight Watchers

Ingredients

• 1 tablespoon heinz balsamic vinegar
• 1 cup shredded part-skim mozzarella cheese
• 14 teaspoon black pepper
• 12 teaspoon salt
• 1 teaspoon olive oil
• 1 medium onion
• sliced
• 1 medium sweet red pepper
• sliced and seeded
• 4 pita bread
• average white
• 2 medium portabella mushrooms
• stemmed and cut into 1/2 inch slices

Instructions

1. Preheat the oven to 400F
2. In a large nonstick skillet, heat the oil.
3. Saute mushrooms and onion until tender and lightly browned, about 8 minutes.
4. Transfer to a plate.
5. In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes.
6. Stir in vinegar, salt and pepper.
7. Remove from heat; gently stir in sauteed vegetables.
8. Meanwhile, place pita on a large baking sheet; sprinkle with cheese.
9. Bake until cheese melts, about 5 minutes.
10. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking.
11. Fill cones with mushroom mixture.