Hot Onion-Stuffed Flatbread

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1 large (14 to 16 ounces) Texas SpringSweet or Texas 1015 SuperSweet Onion, halved and thinly sliced
1 tablespoon olive oil
1 tablespoon butter or margarine
1/2 pound small mushrooms, sliced
3 tablespoons chopped mixed fresh herbs, such as thyme, tarragon, savory, oregano or rosemary (choose at least 2)
8 mini pita breads
8 ounces Monterey Jack cheese, diced

In skillet, gently saute onion in olive oil and butter over low heat, stirring until soft and caramelized (they turn golden brown and sweetness develops), about 8 minutes. Add mushrooms and herbs and saute 2 minutes longer. This may be done in advance; chill until needed.

Carefully cut a slit across top layer of each pita bread. If pita breads tear or seem brittle, put them in a plastic bag and microwave for 1 minute or less to make them more flexible.

Stuff onion mixture and cheese into breads. Place split side up in baking pan and bake at 400 degrees F for 20 minutes or until hot and melted. Halve each bread. Serve as an appetizer or accompany with a salad or steamed vegetables as a main dish.

Makes 16 appetizer servings or 4 main-dish servings.

Nutritional Analysis Per Appetizer Serving: 119 calories; 4.3 g protein; 5.0 g fat; 9.9 g carbohydrate; 2.0 g fiber; 17 mg cholesterol; 104 mg sodium