Recipe courtesy of the Mushroom Council and mushroominfo.com
1 tablespoon olive oil
8 ounces white button mushrooms, sliced (about 2-1/2 cups)
1 teaspoon minced garlic
2 (10-inch) flour tortillas
1/2 pound spinach or arugula, trimmed and steamed
1 plum tomato, diced
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Preheat oven to 350° F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.
On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired.
73% of all culinary mushrooms come from Kennett Square, PA.