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Spinach, Mushroom and Mozzarella Wraps

Source: Mushroom Council
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  2 servings
1 tablespoon olive oil
8 ounces fresh white mushrooms, sliced (about 2½ cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
½ pound fresh spinach or arugula, trimmed and steamed
1 plum tomato, diced
¼ cup (1 ounce) shredded part-skim mozzarella cheese
Spinach, Mushroom and Mozzarella Wraps Recipe at
Preheat oven to 350ºF. 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.
Date Added: 01/26/2009
Nutrition Facts per Serving
Yield:   2 servings
Calories: 350
Fat. Total: 12g
Fiber: 40g
Carbohydrates, Total: 46g
Sodium: 138mg
% Cal. from Fat: 31%
Cholesterol: 8mg
Protein: 16g
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