6 portobello mushroom caps
6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 ounce minced garlic
1 1/2 teaspoons ground basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup of spinach
1 large tomato
6 slices of mozzarella cheese
3 pita wraps
Step 1: Clean mushroom caps and place smooth side up in shallow pan.
Step 2: Whisk vinegar, oil, garlic, spices, salt, and pepper. Pour over mushroom caps and let stand at room temperature for 20 minutes.
Step 3: Slice the tomato into six slices.
Step 4: Pour off marinade and reserve for grilling.
Step 5: Grill mushroom caps on medium-high for 5 to 8 minutes on both sides. Brush frequently with marinade.
Step 6: Add mozzarella cheese to mushrooms to melt.
Step 7: Warm pita on grill, one minute on each side. Remove and cut in half.
Step 8: Serve burger in pita half and garnish with spinach and tomato.