Sun Dried Tomato and Portabella Pockets

These sandwiches were inspired by a local restaurant here in Texas. The original sandwich has eggplant, portabella, sun dried tomato and mozzarella. I wanted to change it up a bit and add a creamier cheese with more flavor. I also wanted to have the mushrooms be the main ingredient and skipped the eggplant all together. I think they turned out great. They could also be served on smaller pitas or paninis as an appetizer.
Ingredients:
2 Large Portabella Mushrooms
3 T Olive Oil
1 t, 1/2 T Basil Divided
1 T, 5 Pieces Sun Dried Tomatoes Divided
1 Brick of Cream Cheese
4 Pita Shells

* I warm the pitas in the oven at 350 and butter the insides of each one. This step can be omitted if desired.

1. Wipe off each mushroom cap with a moist paper towel. Pull of the stem and discard.
2. Put caps into a large bowl and pour in olive oil and 1 t basil. Allow to sit for 10 minutes.

3. Cook on grill over direct medium heat for 5 minutes on each side.

4. In a sauce pan over low heat, add 1 T chopped sun dried tomatoes and 1/2 T basil leaves along with one brick of cream cheese. Combine until warmed and creamy. Leave on low heat until needed. 5. Take out about 5 or so of the tomatoes and slice each in half. Cut enough for each sandwich to have 2 or 3 pieces.

6. Slice the portabella mushrooms into strips.

7. Warm Pitas in oven or toast. Once warm, fill each pita with 1/4 of cheese mixture. Evenly line the inside of each pita. Add 1/4 of the sliced mushrooms to each pita and 2-4 pieces of sun dried tomato.
Enjoy!