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Mushroom Wraps With Spinach, Bell Peppers And Goat Cheese


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  • 1/4 cup olive oil
  • 1 1/2 pounds portobello mushrooms stemmed, and caps thinly sliced
  • 2 cans Mexican-style stewed tomatoes (14 1/2 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 burrito-size flour tortillas
  • 1 1/2 cups crumbled soft fresh goat cheese, such as
  • Montrachet - (abt 7 oz)
  • 12 tablespoons chopped green onions
  • 12 tablespoons chopped fresh cilantro
  • 2 cups sliced yellow bell peppers
  • 2 large plum tomatoes seeded, and cut into thin strips
  • 3 cups baby spinach leaves - (lightly packed) abt 3 oz


Servings 6


Step 1

Heat oil in large pot over medium-high heat. Add mushrooms and sauté 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.

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.

This recipe yields 6 servings.

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