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.
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.