Behind the Recipes
Mushroom Spinach Wrap by Divya Gugnani
Makes 1 serving
INGREDIENTS:
1/3 cup white mushrooms, stems removed, caps cut into 3 or 4 slices
2 tsp. olive oil
1 tsp. Kosher salt
1 whole grain wrap (10 inch)
3 slices fresh mozzarella cheese, cut flat and thin
1/4 bunch watercress, large stems removed, rinsed and separated into individual sprigs
1/3 cup fresh baby spinach leaves
PREPARATION:
1. Preheat oven to 475 degrees F.
2. In a baking pan, pour olive oil over mushrooms. Add salt and mix to evenly coat mushrooms. Roast in the oven 10 minutes, or until the edges are browned. Remove from the oven and cool.
3. Lay the spinach leaves down on the wrap and top with mozzarella cheese slices. Distribute the mushrooms over the cheese, then add the watercress. Roll up wrap and enjoy.
photo courtesy of eatingbirdfood.com
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