• 1 tablespoon olive oil
  • 8 oz. fresh mushrooms, sliced (about 2 ½ cups)
  • 1 teaspoon minced garlic
  • 2 whole wheat 8” tortillas
  • ½ pound fresh spinach or arugula, trimmed and steamed
  • 1 plum tomato, diced
  • ¼ cup (1 ounce) shredded part-skim mozzarella cheese

Directions:

Preheat oven to 350ºF. Heat 1 tbsp olive oil in sauté pan over high heat. Add a single layer of mushrooms and garlic. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

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 warm or room temperature as desired.

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