Grilled Portobello-Goat Cheese Pitas

1 ½       tsp        bottled minced garlic

1          tsp        olive oil

4          6-in       pita rounds

½         tsp        salt, divided

¼         tsp        black pepper, divided

6          oz         Portobello mushrooms or creminis

2                      medium tomatoes, cut into ¼-inch slices

1/3       c           goat cheese

½         c           chopped fresh basil

Preheat a grill pan over medium heat. Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.