Portobello Pita Pockets

Don't you love when something goes on sale that you normally think is too expensive? It's pretty silly of me because a package of portobellos is usually $3 at my grocery store, but I never want to spend that much on them. They were on sale for $2.50 this week, and somehow that price is totally fine for me! Anyway, I was excited they were on sale because we hadn't had them in awhile. I think last time I had some I made Portobello Parmesan, and I know the husband likes these pita things so I figured I'd make them instead of the parmesan ones.

Portobello Pita Pockets
3 Tbsp balsamic vinegar
1 tsp olive oil
1 tsp dried rosemary
3 garlic cloves, pressed
1/4 tsp salt
1/8 tsp ground black pepper
1 medium onion, sliced into 1/2-inch thick slices
4 medium portobello mushroom caps (3-4 inches in diameter)
2 whole wheat pita pocket bread rounds, cut in half
2 plum tomatoes, sliced
1 cup packed fresh baby spinach leaves
4 slices reduced-fat Swiss cheese

Combine vinegar, oil, rosemary, garlic, salt, and pepper. Set aside 2 tablespoons of the vinegar mixture. Brush both sides of the onion slices and mushroom caps with remaining vinegar mixture.

Heat grill (or grill pan) to medium high heat. Place pita bread rounds on grill, grilling 1-2 minutes on each side. Remove from grill. Place onions and mushrooms on grill; cook 4-6 minutes or until vegetables are tender and have grill marks, turning once.

To assemble sandwiches, cut pita rounds in half. Line each pita round with spinach leaves, one slice cheese, one slice onion, one mushroom cap, and tomato slices. Drizzle each pita with reserved vinegar mixture. Serve immediately.