Mushroom and cheese Pita Pockets

3 cloves Garlic, minced
1 tsp Oregano
1 tsp Basil
Dash of Black Pepper
Balsamic Vinegar, 6 tbsp
Extra Virgin Olive Oil, 2 tbsp
2 portabella mushroom caps, washed and cut into chunks(remove)
1 oz Philadelphia Cream Cheese 1/3 less fat
1 oz Crumbled Goat Cheese
1/2 tsp Salt
1/4 c Kraft Mozzarella Finely shredded Part Skim cheese
3 Sahara pita bread 100% whole wheat, cut in half

I listed name brands solely for calorie calculation purposes. I'm sure any brand would be fine.

In an large skillet, mix olive oil, 2 tbsp Balsamic Vinegar, oregano, basil, pepper, and sprinkle of salt. Add mushrooms and garlic, stirring to coat. Continue cooking on lowe until mushrooms begin to soften, covering with remaining vinegar as you go. Once mushrooms are fully cooked, drain excess liquid and return to heat. Add Cream Cheese, Goat Cheese, and Mozzarella cheese, mixing until a sauce forms.
Remove from heat and stuff pita pockets of your choosing.

Serving Size: makes 3 pitas