Portobello Wraps

Portobello mushrooms have a meaty texture and flavor - they're a great
"fake-out" for steak, especially in a salad or wrap.

Makes 4 servings

Ingredients:

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:  6.5

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