Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

Name: Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese
Yield: Makes 6 servings
Ingredients: 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)

Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese was pinched from <a href="http://www.epicurious.com/recipes/food/views/Mushroom-Wraps-with-Spinach-Bell-Peppers-and-Goat-Cheese-102170" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1/4 cup olive oil

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1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced

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2 14 1/2-ounce cans Mexican-style stewed tomatoes

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6 burrito-size flour tortillas

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1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces)

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12 tablespoons chopped green onions

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12 tablespoons chopped fresh cilantro

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2 cups sliced yellow bell peppers

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2 large plum tomatoes, seeded, cut into thin strips

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3 cups lightly packed baby spinach leaves (about 3 ounces)

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