Open-Faced Portobella Sandwiches

Adapted from Wegmans Menu Magazine

4 medium portobella mushroom caps, sliced diagonally
2 white pocket pitas, halved
4 tsp Rothschild Caramelized Onion Balsamic Spread
(¼) 6-oz pkg baby spinach
¼ lb roasted red peppers, cut into thin strips
¼ lb Fontina cheese, shredded

Preheat grill on medium-high for 10 minutes. Preheat oven to 350°F. Coat grill lightly with vegetable oil. Grill mushroom slices, without turning, 6 to 8 minutes or until tender. Place pita halves, cut side up, on baking sheet; drizzle each with 1 teaspoon of balsamic spread. Top with spinach, roasted red peppers, cheese (reserve a little for the top), and grilled mushrooms. Top with reserved cheese. Bake on center rack of oven for 4 to 5 minutes to melt the cheese.

Makes 4 servings

Allergy Warning: Contains milk and wheat