Portobello Wraps

Portobello Wraps

Makes 4 servings


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 its shape and prevents
leaking. Fill the cones with the mushroom mixture.



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