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Ingredients

• 1 4-ounce  fresh portobello mushroom
• 1 tablespoon  balsamic vinegar
• 1 teaspoon  olive oil
• Dash  salt
• Dash  ground black pepper
• 1/4 of a medium  yellow or red sweet pepper, stem and seeds removed
• 1/4 cup  chopped tomato
• 1 large  whole wheat pita bread round, halved crosswise
• 8   fresh spinach leaves
• 8 small  fresh basil leaves
• 1/3 cup  crumbled feta or goat cheese (chevre)

Description

Perfect For Outdoor Dining, These Pitas Filled With Grilled Vegetables And Tangy Feta Cheese Make For Easy No-utensil Noshing.

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