Portobello Mushroom Pitas

• 1/2 cup Hellmann's(R) or Best Foods(R) Light Mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil leaves chopped, or 1 tsp. dried basil leaves, crushed
• 1 clove garlic finely chopped
• 1/4 teaspoon salt
• 4 portobello caps about 3/4 lb.
• 2 red onion medium, cut into 1/4-inch-thick rounds
• lettuce leaves
• 1 medium tomatoes thinly sliced
• whole wheat pita bread 4 large

1. In small bowl, combine Hellmann's(R) or Best Foods(R) Light Mayonnaise, cheese, basil, garlic and salt; set aside.
2. Season mushroom caps and onions, if desired, with salt and ground black pepper. Grill or broil mushroom caps and onions 8 minutes or until tender, turning once.
3. To serve, arrange pita breads on serving plates. Evenly spread with 1/2 of the mayonnaise mixture, then top with lettuce, mushroom caps, tomato, hot onion and remaining mayonnaise mixture.

mayonnaise, parmesan cheese, fresh basil, garlic, salt, portobello caps, red onion, lettuce leaves, tomatoes, whole wheat pita bread

Taken from www.yummly.com/recipe/Portobello-Mushroom-Pitas-2204475 (may not work)