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INGREDIENTS

1 ts Garlic ; minced
8 oz Sliced fresh mushrooms
1/2 lb Fresh spinach
2 lg Flour tortillas
1 Plum tomato; diced
Ten-inch diameter
2 oz Shredded part-skim
OR arugula; trimmed and
1 tb olive oil

Servings

INSTRUCTIONS

1) Preheat oven to 350 degrees. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir about 5 minutes or until the mushroom liquid has evaporated. 2) Heat oven to 250 degrees. Wrap tortillas in foil. Bake about 10 minutes or until 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 minutes until hot and cheese is melted. Cut each tortilla crosswise into quarters. Serve hot or at room temperature. Nutrition facts per serving: 370 calories, 17 grams protein, 16 grams fat, 42 grams carbohydrates, 16 milligrams cholesterol, 482 milligrams sodium, 39 percent calories from fat. Recipe featured in "Thats a wrap: Versatile sandwiches are ready to go," wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston. Recipe by: Mushroom Council

NOTES

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Italian Spinach, Mushroom And Mozzarella Wraps

1 ts Garlic minced
8 oz Sliced fresh mushrooms 
1/2 lb Fresh spinach 
2 lg Flour tortillas 
1  Plum tomato; diced 
  Ten-inch diameter 
2 oz Shredded part-skim 
  OR arugula; trimmed and 
1 tb olive oil

1) Preheat oven to 350 degrees. In a large skillet over medium-high heat,  heat oil. Add mushrooms and garlic; cook and stir about 5 minutes or until  the mushroom liquid has evaporated.    2) Heat oven to 250 degrees. Wrap tortillas in foil. Bake about 10 minutes  or until 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 minutes until hot and cheese is melted. Cut each  tortilla crosswise into quarters. Serve hot or at room temperature.    Nutrition facts per serving: 370 calories, 17 grams protein, 16 grams fat,  42 grams carbohydrates, 16 milligrams cholesterol, 482 milligrams sodium,       39    percent calories from fat.    Recipe featured in "Thats a wrap: Versatile sandwiches are ready to go,"  wire service 09/03/97. Ann Burger is the food editor for The Post and  Courier, Charleston.    Recipe by: Mushroom Council

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Nutrition

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Serving Size: 1 Serving (556g)
Recipe Makes: 2 servings

Calories: 1003
Calories from Fat: 232 (23%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 5.3g
Cholesterol 0mg		0 %
Sodium 2002.4mg		69 %
Potassium 1454.8mg		38 %
Total Carbohydrate 162.2g		48 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 149.3g
Protein 31.6g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1003

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