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Mushroom Wraps With Spinach, Bell Peppers And Goat Cheese

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 1/2 lbs 681g / 24oz Portobello mushrooms - stemmed, and Caps thinly sliced

  3. 2 Mexican-style stewed tomatoes - (14 1/2 oz ea)

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 6 Burrito-size flour tortillas

  7. 1 1/2 cups 219g / 7.7oz Crumbled soft fresh goat cheese, such as

  8. Montrachet - (abt 7 oz)

  9. 12 tablespoons 180ml Chopped green onions

  10. 12 tablespoons 180ml Chopped fresh cilantro

  11. 2 cups 474ml Sliced yellow bell peppers

  12. 2 cups 125g / 4.4oz Plum tomatoes - seeded, and (large)

  13. Cut into thin strips

  14. 3 cups 120g / 4 1/5oz Baby spinach leaves - (lightly packed) - abt

  15. 3 oz

Instructions Jump to Ingredients ↑

  1. Heat oil in large pot over medium-high heat. Add mushrooms and saute until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.

  2. Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.

  3. This recipe yields 6 servings.

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