Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese Recipe

Name: Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced; 2 14 1/2-ounce cans Mexican-style stewed tomatoes; 6 burrito-size flour tortillas; 1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces); ½ tablespoons chopped green onions; ½ tablespoons chopped fresh cilantro; 2 cups sliced yellow bell peppers; 2 large plum tomatoes, seeded, cut into thin strips; 3 cups lightly packed baby spinach leaves (about 3 ounces)

Servings: persons

1/4 cup olive oil
1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced
2 14 1/2-ounce cans Mexican-style stewed tomatoes
6 burrito-size flour tortillas
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces)
½ tablespoons chopped green onions
½ tablespoons chopped fresh cilantro
2 cups sliced yellow bell peppers
2 large plum tomatoes, seeded, cut into thin strips
3 cups lightly packed baby spinach leaves (about 3 ounces)

1
Heat oil in large pot over medium-high heat.
2
Add mushrooms and saute until tender, about 10 minutes.
3
Add canned tomatoes with juices.
4
Cook until liquid thickens slightly, about 15 minutes.
5
Season mushroom mixture with salt and pepper.
6
Heat large skillet over high heat.
7
Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side.
8
Place on work surface.
9
Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides.
10
Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves.
11
Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling.
12
Repeat with remaining tortillas and filling.

948

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, 1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced, 2 14 1/2-ounce cans Mexican-style stewed tomatoes, 6 burrito-size flour tortillas, and more.

Yes, Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

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