Mushroom Wraps With Spinach Bell Peppers And Goat Cheese Recipes

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PORTABELLA MUSHROOM AND SPINACH WRAPS



Portabella Mushroom and Spinach Wraps image

Make and share this Portabella Mushroom and Spinach Wraps recipe from Food.com.

Provided by semichee

Categories     Lunch/Snacks

Time 20m

Yield 2 wraps, 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms, stems removed
3 cups fresh spinach leaves
1 medium tomatoes, cut into wedges
1 1/2 ounces cranberry-walnut goat cheese, cubed
1 tablespoon olive oil
1 dash salt
1 dash pepper
1 dash paprika
2 medium flour tortillas

Steps:

  • Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
  • Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
  • Fold up the wrap and enjoy!

SPINACH, MUSHROOM, GOAT CHEESE OMELET



Spinach, Mushroom, Goat Cheese Omelet image

Make and share this Spinach, Mushroom, Goat Cheese Omelet recipe from Food.com.

Provided by Brooke M.

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

3 mushrooms, sliced
1 cup spinach leaves
3 eggs, beaten
2 garlic cloves, chopped
2 tablespoons goat cheese, crumbles
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon dried onion flakes

Steps:

  • In a medium size skillet, sauté the mushrooms and garlic on medium heat for about 5 minutes.
  • While those are cooking beat the eggs with salt, pepper and onion flakes.
  • Spread the mushrooms as evenly as possible in the skillet, and turn down the heat to low then pour the egg mixture evenly over the mushrooms.
  • Let cook until the egg have cooked almost all the way through about 10-15 minutes, then sprinkle the goat cheese crumbles evenly and fold the omelet length wise and then again the other way.

Nutrition Facts : Calories 126.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 702, Carbohydrate 4.4, Fiber 0.9, Sugar 1.4, Protein 11.1

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE



Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese image

Categories     Cheese     Mushroom     Vegetable     Sauté     Vegetarian     Goat Cheese     Spinach     Bell Pepper     Healthy     Tortillas     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup olive oil
1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced
2 14 1/2-ounce cans Mexican-style stewed tomatoes
6 burrito-size flour tortillas
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces)
12 tablespoons chopped green onions
12 tablespoons chopped fresh cilantro
2 cups sliced yellow bell peppers
2 large plum tomatoes, seeded, cut into thin strips
3 cups lightly packed baby spinach leaves (about 3 ounces)

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.

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