Ingredients

The following ingredients have 2 Servings
  • 2 6-inch pitas, halved
  • 4 tablespoons olive oil (divided)
  • 12 ounces cremini or white button mushrooms (trimmed and sliced)
  • 1/2 large (sweet onion, thinly sliced)
  • 2 cloves garlic (minced)
  • 1 large red (or yellow bell pepper, cored, seeded and cut into 1-inch pieces)
  • 1 large green bell pepper (cored, seeded and cut into 1-inch pieces)
  • Salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar
  • 4 slices Muenster cheese
  • Sliced tomato
  • Lettuce

Instruction

  • Preheat the oven to 200°F. Crumple a sheet of parchment paper into a ball, unfold it and run it under cool water. Shake off the excess, wrap the pita bread tightly and place it in the oven, seam side down.
  • Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the mushrooms and sauté until any liquid they give off has evaporated and they start to brown, 4 to 5 minutes.
  • Season to taste with salt and pepper, and using a slotted spoon, transfer to a plate and set aside.
  • Return the pan to the stove over medium heat and add the remaining oil. Add the onion and sauté until soft and translucent, 4 to 5 minutes, then add the garlic and cook until fragrant, 1 minute more.
  • Add the peppers and sauté until tender, 4 to 5 minutes. Season with salt and pepper and drizzle with balsamic vinegar.
  • Return the mushrooms to the pan and reduce the heat to medium-low.
  • Distribute the vegetables evenly over the bottom of the pan and cover with slices of cheese. Cover the pan and allow the cheese to melt slowly.
  • Remove the pitas from the oven, cut each in half and spoon in a portion of the veggie-cheese mixture.
  • Add lettuce and sliced tomatoes and serve immediately.