• 4 large portabella mushrooms, sliced (or 8 ounces white button mushrooms, quartered)
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • Salt, to taste
  • ¼ cup low-fat mayonnaise
  • 2 teaspoons fresh minced ginger
  • 2 cups fresh baby spinach
  • 2 small tomatoes, thinly sliced
  • 4 whole wheat  tortillas
Preparation Brush portabella strips with 1 tablespoon olive oil and sprinkle with pepper and salt. Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color. While mushrooms are cooking, warm warps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice into thin strips and sprinkle with more salt and pepper, if desired. Place mushrooms on tortillas and roll into a wrap. Adapted for Manfredini Enterprises from the Mushroom Council. Find more Fresh Friday recipes on the Mediterranean Foods Alliance website. Have a great weekend! - The Oldways Staff

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