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.