Tortilla mushroom strudel
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| 2 | Cloves garlic; chopped | |
| 4 | larges | Portobello mushrooms |
| Salt and freshly ground pepper | ||
| 4 | ounces | Goat cheese |
| ¼ | cup | Pesto |
| 4 | 10\" tortillas | |
| 1 | small | Bunch arugula or watercress leaves |
Directions
Combine oil, vinegar and garlic. Remove stalks from mushroms. Put mushrooms into a bowl and pour marinade over them. Season with salt and pepper and let sit for 30 minutes. Remove mushrooms from marinade and broil for three minutes per side or until juices just begin to exude. Cool and slice. In bowl, combine goat cheese and pesto. Lay tortillas on counter. Divide goat cheese mixture into four portions and spread on each tortilla. Lay two rounds of mushroom slices on the upper third of each tortilla. Lay a third row on top. Scatter arugula over mushrooms. Roll up tortialla, trim edges and wrap individually into plastic wrap. Leave overnight or for two hours.
lLice into ½" thick rolls.
NOTES : Great for vegetarian guests! A real hit at all parties I have brought these to.
Recipe by: LCBO
Posted to FOODWINE Digest by Michelyn <michelyn.putignano@...> on Jan 1, 1998