Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

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

Ingredients

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

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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