- 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
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.