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
1/4 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.
makes 4 pita sandwiches.