Description
When you can't decide between italian and mexican, this is the choice for you!
Ingredients
- Marinara Sauce
- Portabella Mushroom Caps
- Sun-dried Tomatoes
- Fresh Basil
- Garlic
- Reduced-fat Mozzarella Cheese
- Green Onion
- Extra Virgin Olive Oil
- Nonstick Cooking Spray
- Flour Tortillas
Instructions
- Soak sun-dried tomatoes in hot water for 30 minutes
- Drain
- Chop
- Set aside
- Preheat oven to 450 degrees
- In small saucepan heat marinara sauce
- Remove stem and scrape woody part from beneath mushroom caps
- Chop mushrooms
- In saute pan heat oil and garlic
- Add mushrooms, basil, onion, and tomato and saute, cooking until tender, adding a little water if necessary to prevent sticking
- When complete, drain any excess water
- Allow mixture to cool slightly, then add 1 / 2 of the cheese and toss
- Spray a 2-qt
- Baking dish with non-stick cooking spray and spread 2 tablespoons of marinara sauce across the bottom of the dish
- Divide mixture evenly among tortillas and roll up, jelly-roll style, and place seam down in the dish
- Pour remaining marinara sauce over all, and top with cheese
- Bake at 450 degrees for 10-12 minutes or until cheese is melted and dish is heated through
- Garnish with sliced green onion
- Serve