K
Karly A. Prinds
Guest
Roasted Garlic Pitas
Servings: 4
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 bread
2/4 cup mashed, fresh roasted garlic or 1 tablespoon garlic
spread 4 teaspoons butter, softened
Combine cheese, mushrooms and tomatoes; set aside. Cut a 4-
inch opening along edge of each pita. Spread inside of pitas
with roasted garlic. Fill pitas evenly with mozzarella
mixture; press gently to form an even thickness. Brush
outsides of sandwiches with butter. Grill in skillet over
medium-low heat until bread is golden and filling is hot,
about 4 minutes on each side.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Servings: 4
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 bread
2/4 cup mashed, fresh roasted garlic or 1 tablespoon garlic
spread 4 teaspoons butter, softened
Combine cheese, mushrooms and tomatoes; set aside. Cut a 4-
inch opening along edge of each pita. Spread inside of pitas
with roasted garlic. Fill pitas evenly with mozzarella
mixture; press gently to form an even thickness. Brush
outsides of sandwiches with butter. Grill in skillet over
medium-low heat until bread is golden and filling is hot,
about 4 minutes on each side.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/