Cut these into sixths for an appetizer or into thirds for lunch or dinner.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
In large skillet, heat oil over medium-high heat; sauté mushrooms, garlic, green onions, thyme, salt, pepper and cayenne pepper until mushrooms are golden and no liquid remains, about 5 minutes.Spoon mushroom mixture onto half of each tortilla; sprinkle with cheese. Fold uncovered half over filling. (Make-ahead: Place on baking sheet; cover with plastic wrap and refrigerate for up to 4 hours.)
Place on greased grill over medium heat. Close lid and grill, turning once, until golden and crisp and cheese is melted, about 10 minutes. Cut into wedges.
Nutritional facts Per serving: about
- Sodium 730 mg
- Protein 17 g
- Calories 440.0
- Total fat 22 g
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 46 g
%RDI
- Iron 30.0
- Folate 50.0
- Calcium 31.0
- Vitamin A 10.0
- Vitamin C 10.0
