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Roasted Garlic Pitas



  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 1/3 cups coarsely chopped, grilled portobello mushrooms
  • 1/2 cup chopped, drained, oil-packed sun-dried tomatoes
  • 4 large white pita breads
  • 1/4 cup mashed, fresh roasted garlic or 4 tablespoons garlic spread
  • 4 teaspoons butter, softened


  1. Combine cheese, mushrooms and tomatoes; set aside.
  2. Cut a 4-inch opening along edge of each pita. Spread inside of pitas with roasted garlic.
  3. Fill pitas evenly with mozzarella mixture; press gently to form an even thickness.
  4. Brush outsides of sandwiches with butter.
  5. Grill in skillet over medium-low heat until bread is golden and filling is hot, about 4 minutes on each side.

Servings: 4


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