Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

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

Ingredients

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