INGREDIENTS
4
large portobello mushrooms
1/4 cup
balsamic vinegar
1/3 cup
olive oil
1 tsp
minced garlic
1/4 tsp
salt
1/8 tsp
black pepper
4
whole wheat pita pockets
2
medium tomatoes, sliced
1/2 cup
loosely packed fresh basil
8
slices fresh mozzarella cheese