Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese
Photo by Mark Thomas

Ingredients

  • ¼ cup olive oil
  • 6 burrito-size flour tortillas
  • 1 ½ pounds portobello mushrooms
  • 2 cups yellow bell peppers
  • 1 ½ cups crumbled soft fresh goat cheese (such as Montrachet)
  • 12 tablespoons fresh cilantro
  • 2 large plum tomatoes
  • + 3 more ingredients
    • 12 tablespoons green onions
    • 3 cups baby spinach leaves
    • 2 14 1/2-ounce cans Mexican-style stewed tomatoes

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

View full recipe at Epicurious

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