Mushroom Panzapita

• 3 large portobello mushrooms, destined with gills removed
• 1/4 cup plus 1/2 cup low-fat Italian vinaigrette, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 whole pita bread
• 1 cup cherry tomatoes, halved
• 1/2 cup cubed fresh mozzarella cheese
• 1/2 cup thinly sliced green onion
• 1/3 cup chopped, peeled cucumber
• 1/3 cup pitted black olives, halved
• 1/4 cup thinly sliced basil leaves

1. Brush mushrooms with 1/4 cup vinaigrette and season with salt and pepper.
2. Grill mushrooms over medium heat for 15 minutes or until tender. Grill pita breads for 1-2 minutes on each side or until warm and slightly charred. Cut mushrooms and pitas into 1-in. pieces; place in a large bowl.
3. Add tomatoes, cheese, onion, cucumber, olives and basil to bowl and toss with remaining vinaigrette. Let stand for 10 minutes before serving.

portobello mushrooms, lowfat italian vinaigrette, salt, pepper, pita bread, cherry tomatoes, mozzarella cheese, green onion, cucumber, black olives, basil

Taken from food52.com/recipes/35838-mushroom-panzapita (may not work)