Sun Dried Tomato and Portabella Pockets

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   Wipe off mushroom caps with a moist paper towel and pull of stems and discard.

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   Put caps into a large bowl and cover with olive oil and 1 teaspoon basil.

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   3.

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   Allow to sit for 10 minutes.

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   4.

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   Grill mushroom caps over direct medium heat for 5 minutes per side.

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   5.

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    In a sauce pan over low heat, add 1 tablespoon chopped sun dried tomatoes and the remaining 1 1/2 teaspoons basil along with the cream cheese.

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    Combine until creamy and well mixed.

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    6.

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    Cut the whole sun dried tomatoes into thirds.

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    7.

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    Once mushrooms are grilled, slice them into strips.

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    8.

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    Warm pita pockets in the oven or toaster if desired and butter the insides of each pocket.

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    9.

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    Stuff each pita with 1/4 of the cheese mixture, 1/4 of the mushrooms and 1/4 of the tomato slices.

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    Enjoy!

* Per serving · 4 servings · Values may vary.