Best Spinach Feta And Mushroom Wrap Recipes

Portabella Mushroom and Spinach Wraps image

Provided by semichee

Time 20m

Yield 2 wraps, 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms, stems removed
3 cups fresh spinach leaves
1 medium tomatoes, cut into wedges
1 1/2 ounces cranberry-walnut goat cheese, cubed
1 tablespoon olive oil
1 dash salt
1 dash pepper
1 dash paprika
2 medium flour tortillas

Steps:

Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
Fold up the wrap and enjoy!

Spinach and Feta Mushrooms image

Provided by JustJanS

Categories Vegetable

Time 32m

Yield 12 mushrooms

Number Of Ingredients 8

450 fresh spinach, washed and stalks removed
120 g feta cheese, crumbled
12 medium open cup mushrooms, stalks removed
olive oil or vegetable oil
15 g butter
1 small onion, finely chopped
salt and pepper
shredded parmesan cheese

Steps:

Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
Drain really well, and chop coarsely.
Mix the crumbled feta through the spinach.
Preheat the broiler to medium.
Place the mushrooms gill side up on a lightly greased baking sheet.
Season and drizzle over a little oil.
Grill for 4-5 minutes or until tender.
Melt the butter in a frying pan and cook the onion until golden.
Stir in the spinach mixture and season to taste.
Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.