Recipe of the Week #2

Just though I'd chuck up a new recipe...seeing as it's been over a week since my last Recipe of the Week.

It's simple. It's rather yum. It's wonderfully satisfying. And yes, it's vegetarian.

Crispy Mushroom & Mozzarella Pita Pockets

Ingredients

350g mushrooms, thickly sliced
1 capsicum, chargrilled

200g mozzarella, thickly sliced

4 pita pockets, split

½ cup fresh basil, roughly chopped

3 Tbsp parmesan cheese, grated

Directions

1.       Heat some butter in a frying pan over medium-high and cook the mushrooms until browned all over.

2.       Core and de-seed the capsicum, then slice.

3.       Place most of the mozzarella slices on the base of the pita pockets, then fill with the mushrooms, capsicum and basil.

4.       Sprinkle some parmesan over each and then top with a little more mozzarella.

5.       Cook in a toasted sandwich maker until the pita is crisp and the cheese is runny.