PREP: 30 minutes MARINATE: 15 minutes GRILL: 6 minutes MAKES 4 servings
4 portobello mushroom caps, stems and gills removed
1⁄4 cup bottled Italian salad dressing
1 19-ounce can white kidney beans (cannellini), drained and rinsed
2 cloves garlic, quartered
3 tablespoons olive oil
1 teaspoon chile powder
1⁄4 teaspoon salt
2 cups baby spinach
1 tablespoon bottled Italian salad dressing
4 8-inch garlic-herb, spinach, or plain flour tortillas
4 ounces goat cheese (chèvre), crumbled or 1 cup shredded Monterey Jack cheese (4 ounces)
1 Generously brush portobello mushrooms on both sides with the 1⁄4 cup dressing. Let stand for 15 minutes. Meanwhile, in a food processor combine drained beans, garlic, olive oil, chile powder, and salt. Cover and process until nearly smooth; set aside.
2 Toss spinach with the 1 tablespoon salad dressing; set aside.
3 For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until mushrooms are tender and brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms on grill rack over heat. Cover and grill as above.)
4 Spread about one-third of the bean mixture evenly over each flour tortilla. Top with warm mushroom slices, the spinach mixture, and cheese. Roll up each tortilla around filling. Place wraps, seam sides down, on individual plates.
PER SERVING: 537 cal., 28 g total fat (8 g sat. fat), 13 mg chol., 1,158 mg sodium, 58 g carb., 10 g fiber, 23 g pro.
