Portobello Wrap with White Bean-Chili Spread Better Homes & Gardens
4 portobello mushroom caps, stems and gills removed* (or regular mushrooms)
1/4 c bottled Italian salad dressing
1 19oz can white kidney beans (cannellini), drained and rinsed
2 cloves garlic, quartered
3 T olive oil
1 t chili powder
1/4 t salt
2 c fresh baby spinach
1 T bottled Italian salad dressing
4 8-inch garlic-herb, spinach, or plain flour tortillas
4oz goat cheese (chevre), crumbled OR 1 c shredded Monterey Jack cheese (4oz)
Brush portobello mushrooms on both sides with the 1/4 cup dressing. Let stand for 15 mins. Meanwhile, in a food processor (or blender - I just added a bit of water to help it blend) combine beans, garlic, olive oil, chili powder, and salt (I used much less salt since the dressing has plenty in it). Cover and process until nearly smooth; set aside. Toss spinach with the 1 T salad dressing; set aside. Preheat broiler. Place mushrooms on the unheated rack of the broiler pan (or baking sheet). Broil 4 inches from heat for 6-8 mins, turning mushrooms over halfway through boiling. Slice mushrooms into strips. Spread about one-third of the bean puree evenly over each flour tortilla. Top the bean puree layer with warm mushroom slices, spinach mixture, and cheese. Roll up each tortilla around fillings. Place wraps, seams side down, on plates.
Prep: 30 mins, Broil: 6 mins, Makes: 4 main-dish servings
*Note: To remove gills (the black portion underneath the caps) from mushrooms, gently scrape with a spoon.
