Sun Dried Tomato and Portabella Pockets

1. Wipe off mushroom caps with a moist paper towel and pull of stems and discard.
2. Put caps into a large bowl and cover with olive oil and 1 teaspoon basil.
3. Allow to sit for 10 minutes.
4. Grill mushroom caps over direct medium heat for 5 minutes per side.
5. In a sauce pan over low heat, add 1 tablespoon chopped sun dried tomatoes and the remaining 1 1/2 teaspoons basil along with the cream cheese. Combine until creamy and well mixed.
6. Cut the whole sun dried tomatoes into thirds.
7. Once mushrooms are grilled, slice them into strips.
8. Warm pita pockets in the oven or toaster if desired and butter the insides of each pocket.
9. Stuff each pita with 1/4 of the cheese mixture, 1/4 of the mushrooms and 1/4 of the tomato slices.

Enjoy!