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    Tortillas Filled with Mushrooms, Spinach, and Fresh Mozzarella

    START TO FINISH: 30 minutes MAKES 4 servings

    11⁄2 pounds sliced fresh mushrooms (such as stemmed shiitake, oyster, cremini, and/or button)

    1 tablespoon olive oil

    Kosher salt

    Freshly ground black pepper

    6 cloves garlic, minced

    2 tablespoons balsamic vinegar

    2 cups fresh baby spinach

    2 ounces fresh mozzarella cheese, cut into 1⁄2 -inch pieces, or 1⁄2 cup shredded mozzarella cheese (2 ounces)

    2 tablespoons snipped fresh basil

    8 8-inch whole wheat tortillas

    1⁄4 cup finely shredded Parmesan cheese (1 ounce)

    1 In an extra-large skillet cook mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden brown, stirring occasionally. Sprinkle with salt and pepper. Add garlic; cook and stir for 1 minute. Add vinegar; cook and stir for 1 minute. Add spinach, mozzarella cheese, and basil; cook and stir for 1 to 2 minutes more or just until spinach is wilted.

    2 Preheat broiler. Spread about 1⁄4 cup of the mushroom mixture over the bottom half of each tortilla. Starting from the bottom edge, roll up tortilla. Place in a 13x9x2-inch broilerproof baking pan. Sprinkle tortilla rolls with Parmesan cheese.

    3 Broil 3 to 4 inches from the heat for 1 to 2 minutes or until heated through and cheese starts to brown.

    PER SERVING: 381 cal., 15 g total fat (5 g sat. fat), 122 mg chol., 485 mg sodium, 51 g carb., 8 g fiber, 17 g pro.

    make it vegan

    Substitute mozzarella-flavor soy cheese for the mozzarella cheese and substitute desired soy cheese for the Parmesan cheese.