Sauteed Mushroom, Spinach & Roasted Red Pepper Wrap

Recipe Courtesy of the Mushroom Council and Bell'Alimento


Simple and scrumptious. You can’t go wrong with this vegetarian mushroom, spinach and roasted red pepper wrap.

Yield: 4 servings

Serving: 1 wraps


6 ounces button mushrooms – sliced
2 tablespoons unsalted butter
1 loosely packed cup fresh spinach
1 roasted red bell pepper – sliced
4 flour tortillas – warmed


1. Into a medium sauté pan over medium heat add butter. Melt. Add mushroom and sauté for approximately 4-5 minutes until cooked through. Season with salt/ pepper. Turn off heat.
2. To assemble: Equally distribute spinach, bell pepper and mushrooms between each tortilla.
3. Wrap each like you would a burrito (or you could also simply fold in half and enjoy soft taco style).

Nutrition Facts:

Calories: 180; Total Fat: 8g; Saturated Fat: 4.5g; Cholesterol: 15mg; Sodium: 300mg; Protein: 4g; Total Carbohydrate: 21g; Dietary Fiber: 2g


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