From the Kitchen of:  Pepper
Source:  Sun Herald Newspaper 07/11/01

 

1	tbsp.	olive oil
8	oz.	fresh white mushrooms, sliced (about 2½ cups)
1	tsp.	minced garlic
2		10-inch flour tortillas or wrapper of choice
1/2	lb.	fresh spinach or arugula, trimmed and stemmed
1		plum tomato, diced
1/2	cup (2 oz.)	shredded part-skim mozzarella cheese

On each tortilla, arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in lightly oiled baking dish.

Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature.
 - From Mushroom Council.