Ingredients:
8 medium portabella mushroom caps
1/4 cup balsamic vinegar
1 tablespoon olive oil
4 roma tomatoes, quartered
1 tablespoon chopped garlic
1 tablespoon olive oil
salt and pepper
4 (8 inch) flour tortillas
3 ounces fresh goat cheese, crumbled
1 tablespoon chopped fresh thyme
1 red bell peppers, seded and juliened
tomatillo salsa
Directions:
Marinate portebellos in oil and vinegar for 2 hours.
Preheat oven to 400 F.
Mix tomatoes, garlic, oil, salt and pepper.
Cut drained portebellos into strips, place in an oven proof pan, and roast 5 minutes, add drained tomatoes and cook 5-10 minutes until heated through.
Warm tortillas on a flat griddle until soft.
Place 1/4 of the mushrooms and 4 tomato quarters in the middle of each tortilla and top with crumbled goat cheese and thyme.
Roll up, garnish with red pepper strips, and serve with Tomatillo Salsa.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.