Cooking Index - Cooking Recipes & IdeasMushroom Wraps With Spinach, Bell Peppers And Goat Cheese Recipe - Cooking Index

Mushroom Wraps With Spinach, Bell Peppers And Goat Cheese

At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got "wrapped" in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.

Courses: Sandwiches
Serves: 6 people

Recipe Ingredients

1/4 cup 59mlOlive oil
1 1/2 lbs 681g / 24ozPortobello mushrooms - stemmed, and
  Caps thinly sliced
2   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 219g / 7.7ozCrumbled soft fresh goat cheese, such as
  Montrachet - (abt 7 oz)
12 tablespoons 180mlChopped green onions
12 tablespoons 180mlChopped fresh cilantro
2 cups 474mlSliced yellow bell peppers
2 cups 125g / 4.4ozPlum tomatoes - seeded, and (large)
  Cut into thin strips
3 cups 120g / 4.2ozBaby spinach leaves - (lightly packed) - abt 3 oz

Recipe Instructions

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

Source:
Bon Appetit, September 1999

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