Spinach, Mushroom and Mozzarella Wraps
Recipe courtesy of the Mushroom Council.
1 tablespoon olive oil
8 ounces fresh white mushrooms, sliced (about 2 1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
1/2 pound fresh spinach or arugula,trim medium and steamed
1 plum tomato, diced
1/4 cup (1-ounce) shredded part-skim mozzarella cheese
- Preheat oven to 350°F (175°C).
- In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.
- On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish.
- Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 394; Total Fat: 15g; Cholesterol: 8mg; Total Carbs: 52g; Fiber: 7g; Protein: 16g; Sodium: 516mg.
Recipe and photograph courtesy of the Mushroom Council.