Servings: 4

2 cups (8 ounces) shredded mozzarella cheese
1 1/3 cups coarsely chopped, grilled portobello mushrooms
1/2 cup chopped, drained, oil-packed sun-dried tomatoes
4 large white pita breads
1/4 cup mashed, fresh roasted garlic or 4 tablespoons garlic spread
4 teaspoons butter, softened

Combine cheese, mushrooms and tomatoes; set aside.

Cut a 4-inch opening along edge of each pita. Spread inside of pitas with roasted garlic. Fill pitas evenly with mozzarella mixture; press gently to form an even thickness. Brush outsides of sandwiches with butter. Grill in skillet over medium-low heat until bread is golden and filling is hot, about 4 minutes on each side.