Artichoke and Portabella Pitas

INGREDIENTS

• 2 jars (6 ounces each) marinated artichoke hearts
• 1/2 cup sliced large pimento-stuffed green olives
• 1/3 cup chopped roasted red peppers
• 4 Modern portabella mushrooms (1 pound), cleaned and stems removed
• 4 large pita pockets, warmed
• 8 slices (8 ounces) provolone cheese

INSTRUCTIONS

These can be made ahead and refrigerated, then either served cold or warmed until the cheese melts.

Preheat broiler. Drain artichoke hearts, reserving marinade; roughly chop artichokes. In small bowl, combine artichokes, olives and peppers; stir in 3 tablespoons of reserved marinade; set aside. Arrange portabella caps on baking sheet; brush both sides generously with reserved marinade. Broil caps, smooth side down, for 4 minutes. Turn mushrooms; brush with marinade; broil until tender, about 4 minutes longer. Cut mushrooms and warm pitas in halves. Place half mushroom cap, 1 folded slice of cheese and some of artichoke mixture in each pita half.

Yield: 4 sandwiches