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Ingredients
- 1 Tbsp. extra virgin olive oil
- 8 ounce sliced fresh mushrooms
- 1 tsp chopped garlic
- 2 lrg flour tortillas ten-inch diameter
- 1/2 lb fresh spinach Or possibly arugula, trimmed and stemmed
- 1 x plum tomato, diced
- 2 ounce shredded part-skim mozzarella cheese
Directions
- 1) Preheat oven to 350 degrees. In a large skillet over medium-high heat, heat oil. Add in mushrooms and garlic; cook and stir about 5 min or possibly till the mushroom liquid has evaporated.
- 2. Heat oven to 250 degrees. Wrap tortillas in foil. Bake about 10 min or possibly till heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds.
- 3. On each tortilla, arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in lightly oiled baking dish. Bake uncovered 10 min till warm and cheese is melted. Cut each tortilla crosswise into quarters. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 2 servings | |
| Calories 110 | |
| Calories from Fat 66 | 60% |
| Total Fat 7.5g | 9% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 877mg | 25% |
| Total Carbs 8.08g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.91g | 2% |
| Protein 6.06g | 10% |
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