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Guest eaglssong




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

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