Spinach Mushroom Mozzarella Wraps

homecook

New member
1 tablespoon olive oil
8 ounces white button mushrooms, sliced (about 2-1/2 cups)
1 clove garlic, minced (I add more)
2 (10-inch) flour tortillas
1/2 pound spinach, trimmed and steamed
1 plum tomato, diced
1/4 cup (1 ounce) shredded mozzarella cheese


Preheat oven to 350° F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated.

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 in half. Serve hot or at room temperature.
 

rickismom

Low Carb Home Cook
Site Supporter
1 tablespoon olive oil
8 ounces white button mushrooms, sliced (about 2-1/2 cups)
1 clove garlic, minced (I add more)
2 (10-inch) flour tortillas
1/2 pound spinach, trimmed and steamed
1 plum tomato, diced
1/4 cup (1 ounce) shredded mozzarella cheese


Preheat oven to 350° F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated.

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 in half. Serve hot or at room temperature.

This sounds great, all of my favorite things! I think I'd like to try it on chiabatta as well. Thanks HC!! :applause:
 
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