Mushroom Spinach And Cheddar Wraps Recipes

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• Prepare spinach according to package directions. Drain and pat dry.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
• Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
• Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE

Steps:

• 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 and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.

EGG AND MUSHROOM TARTINE

Steps:

• In a medium non-stick frying pan, heat oil. Add mushrooms, and garlic if desired. Cook until softened, 4 to 5 minutes, stirring occasionally.
• Add spinach and a pinch each of salt and pepper; stir to combine. Cook for a minute until spinach has wilted, then push mixture to one side of the frying pan or remove mixture from the pan and keep it warm.
• Place bread in the toaster. While bread is toasting, crack an egg into the frying pan. Cook until the white is set and the yolk is cooked as desired. (A runny yolk makes a delicious "sauce" for this dish, but cook the yolk as you prefer.)
• Remove toast from the toaster and set on a plate. Place cheese on toast. Spoon mushroom and spinach mixture over cheese, then add fried egg on top. Sprinkle with salt and pepper, if desired.

MUSHROOM, SPINACH AND CHEDDAR WRAPS

Steps:

• MEAL PLAN: Microwave some red potatoes to accompany the wraps. Round out the meal with a salad of mixed baby greens, cherry tomatoes and carrots. Prepared salsa (optional) Lime wedges for serving (optional) Preheat oven to 400F. In large skillet, cook mushrooms with 2 tablespoons water over medium heat, covered, until tender, about 9 minutes. Add spinach, cover and cook just until wilted, about 4 minutes. Drain well. Divide mushroom-spinach mixture among wraps, spooning down center of each. Sprinkle with cheese and add some salsa if desired. Wrap up snugly and place on a baking sheet. Bake just until heated through, about 5 minutes. Serve with a squeeze of lime if desired.

MUSHROOM, CHEDDAR AND CORN WRAPS

Steps:

• Heat the butter in a saucepan and saute the garlic and mushrooms for a few minutes. Set aside.
• For the pico de gallo salsa, simply combine the finely chopped tomato with the coriander, onion and lemon juice. Season.
• Simply arrange the open wrap with lettuce, tomato, carrot, corn, sauteed mushroom, cheese and pico de gallo.
• Mix the mayonnaise with the chilli sauce and top the wrap with generous amounts.

MUSHROOM, SPINACH, AND CHEDDAR WRAPS

Steps:

• Steam the mushrooms in a large skillet with enough water to keep the bottom moist. When they are tender, add the spinach, in batches if necessary, cover, and cook, just until the spinach wilts down. Drain well.
• Divide the mushroom-spinach mixture among the wraps, arranging it down the center of each. Sprinkle evenly with the cheese. If desired, add a stripe of salsa, then wrap up snugly.
• Briefly heat each wrap individually on a plate in the microwave or in a preheated 400°F oven, just until heated through, and eat out of hand.
• wraps
• In the food world, wraps are relative "new kids on the block," but they've quickly made an impact. Restaurants devoted to these rolled-up sandwiches are popping up everywhere. It's a fast, healthy way to create a special meal to eat out of hand. To make wraps, you can use burrito-size (8- to 10-inch) flour tortillas, special round wraps (available in various flavors such as spinach, herb, and garlic) of about the same size, or soft lavash bread, whose rectangular shape makes a more squared-off wrap. All are available in well-stocked supermarkets. With a little imagination and a few choice ingredients, you are well on the way to a fabulous lunch or dinner treat.
• nutrition information
• Calories: 277
• Total Fat: 11g
• Protein: 14g
• Carbohydrate: 25g
• Cholesterol: 30mg
• Sodium: 438mg