Portabella Mushroom And Spinach Dinner Wraps Recipe

About this recipe

A hearty and flavorful dinner wrap featuring braised portabella mushrooms, fresh spinach, and tangy cranberry-walnut goat cheese, perfect for vegetarians seeking a satisfying meal.

Ingredients

• 200 g Portobello Mushroom (Punnet)
• 250 g Spinach - Chopped
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Sprinkle portabella mushrooms with 1/4 tsp pepper, 1/4 tsp salt, and 1/4 tsp paprika. Heat 1 tbsp olive oil in a medium-sized pan over medium heat. Place mushrooms with underside of cap down and cover pan. Cook for 4 minutes, then flip mushrooms and cook for another 2 minutes. Remove mushrooms and set aside.
2. 2. Slice 1 tomato and add it to the same heated pan. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp paprika. Cover and cook on low heat for 3 minutes until softened. Remove from heat and set aside.
3. 3. Place 1 flour tortilla on each plate. Spread 1/4 of 3 cups of fresh spinach leaves evenly over each tortilla.
4. 4. Slice cooked portabella mushrooms and layer them over spinach. Add 1 1/2 cups feta cheese to each wrap.
5. 5. Spoon stewed tomatoes over feta cheese and mushrooms. Top with remaining spinach leaves, dividing evenly between wraps.
6. 6. Fold each tortilla into a wrap, securing filling inside. Serve immediately and enjoy!