Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

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

Ingredients

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

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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