Barbecued Mushroom Pita Pizzas

Ingredients

• 3 tbsp olive oil (45 mL)
• 2 cloves garlic, crushed
• 4 large fresh Portabella Mushroom caps
• 4 6-7” (15-17 cm) whole wheat pita breads
• 1/3 cup sun-dried tomato pesto (75 mL)
• 4 cups baby spinach or arugula leaves (2oz/60g) (1 L)
• ½ cup shaved Parmesan or Romano cheese (125 mL)
• Freshly ground black pepper to taste