| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Veg07 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
oz |
Sliced fresh mushrooms |
| 1 |
ts |
Minced garlic |
| 2 |
lg |
Flour tortillas |
|
|
Ten-inch diameter |
| 1/2 |
lb |
Fresh spinach |
|
|
OR arugula; trimmed and stemmed |
| 1 |
|
Plum tomato; diced |
| 2 |
oz |
Shredded part-skim mozzarella cheese |
INSTRUCTIONS
1) Preheat oven to 350 degrees. In a large skillet over medium-high heat,
heat oil. Add mushrooms and garlic; cook and stir about 5 minutes or until
the mushroom liquid has evaporated.
2) Heat oven to 250 degrees. Wrap tortillas in foil. Bake about 10 minutes
or until heated through. Alternatively, wrap tortillas in damp paper towels
and microwave on high 30 to 60 seconds.
3) On each tortilla, arrange layers of spinach, tomato, mozzarella and
cooked mushrooms. Roll up and place seam-side down in lightly oiled baking
dish. Bake uncovered 10 minutes until hot and cheese is melted. Cut each
tortilla crosswise into quarters. Serve hot or at room temperature.
Nutrition facts per serving: 370 calories, 17 grams protein, 16 grams fat,
42 grams carbohydrates, 16 milligrams cholesterol, 482 milligrams sodium,
39 percent calories from fat.
Recipe featured in "That's a wrap: Versatile sandwiches are ready to go,"
wire service 09/03/97. Ann Burger is the food editor for The Post and
Courier, Charleston.
Recipe by: Mushroom Council
Converted by MM_Buster v2.0l.
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