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- 1 tablespoon olive oil
- 8 ounces fresh white mushrooms, sliced (about 2 1/2 cups)
- 1 teaspoon minced garlic
- Two 10-inch flour tortillas
- 1/2 pound fresh spinach or arugula, trimmed and steamed
- 1 plum tomato, diced
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Preheat oven to 350 degree F. Heat 1 tablespoon 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 hot or at room temperature with a mixed green salad, if desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
nutrition information per serving
350 calories; 12g total fat; 8mg cholesterol; 138mg sodium; 46g carbohydrates; 40g fiber; 16g 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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