Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

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

Ingredients

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

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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