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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column The Chopping Block by Philomena Corradeno, tweaked by Bergy Ingredients:
2 lbs mushrooms, fresh, sliced |
1 1/2 tablespoons garlic, minced |
salt & pepper |
4 large tortillas, whole wheat or 4 large sun-dried tomatoes |
1 1/4 cups cheddar cheese, grated |
Directions:
1. Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
2. Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
3. Season with salt & pepper.
4. Divide the mushrooms & cheese between the four tortillas, fold in half.
5. Serve with salsa, quacamole & sour cream (Optional).
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