INGREDIENTS

INSTRUCTIONS

Combine oil, vinegar and garlic. Remove stalks from mushroms. Put mushrooms
into a bowl and pour marinade over them. Season with salt and pepper and
let sit for 30 minutes. Remove mushrooms from marinade and broil for three
minutes per side or until juices just begin to exude. Cool and slice. In
bowl, combine goat cheese and pesto. Lay tortillas on counter. Divide goat
cheese mixture into four portions and spread on each tortilla. Lay two
rounds of mushroom slices on the upper third of each tortilla. Lay a third
row on top. Scatter arugula over mushrooms. Roll up tortialla, trim edges
and wrap individually into plastic wrap. Leave overnight or for two hours.
lLice into 1/2" thick rolls.
NOTES : Great for vegetarian guests! A real hit at all parties I have
brought these to.
Recipe by: LCBO
Posted to FOODWINE Digest  by Michelyn <michelyn.putignano@SYMPATICO.CA> on
Jan 1, 1998

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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”