1 tablespoon olive oil
8 ounces fresh white mushrooms, sliced (about 2-1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
OR
2 mountain bread*
1/2 pound fresh spinach, trimmed and steamed
OR
1/2 pound arugula, trimmed and steamed
1 plum tomato, diced
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
Servings: 2
1. Preheat oven to 350ºF. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.
2. 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.
Notes: *Mountain bread is available in the deli or health food section of your market.
8 ounces fresh white mushrooms, sliced (about 2-1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
OR
2 mountain bread*
1/2 pound fresh spinach, trimmed and steamed
OR
1/2 pound arugula, trimmed and steamed
1 plum tomato, diced
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
Servings: 2
1. Preheat oven to 350ºF. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.
2. 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.
Notes: *Mountain bread is available in the deli or health food section of your market.
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