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- 1/2 pound crimini mushrooms, halved
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1/2 pound white button mushrooms, quartered
- 1/2 pound oyster mushrooms, cut into 1-inch pieces
- 1 medium onion, sliced
- 1 pint grape tomatoes
- 1/3 cup olive oil
- Salt and freshly ground pepper, to taste
- 2 tablespoons balsamic vinegar
- 4 Flatout wraps
- 2 cups baby arugula
- 1/2 cup (about 2 ounces) freshly grated Parmesan
Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with salt and freshly ground pepper.
Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.
While vegetables are grilling, assemble pizzas; grill Flatout wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan. Serve warm.
Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
nutrition information per serving
460 calories; 24g total fat; 9mg cholesterol; 584mg sodium; 49g carbohydrates; 11g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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