Wednesday, June 10, 2009

Ti Amo!

Burrito via Italian Style
Serves 2

Grilled up some portabello mushrooms last week for din-din and with the leftovers, came up with this concoction for lunch the day after- it's not that special, but with pesto sauce on hand, as well as mozzarella, tomatoes, and onions, it made for a speedy and healthy, tasty lunch. LOVE when I can put my leftovers to creative usage. Booya!

2 whole wheat or flour tortillas
2 portabello mushrooms, roasted or grilled with olive oil until tender, sliced
4 Tbsp pesto sauce
1 cup mozzarella cheese
1-2 Roma tomatoes, chopped
1/4 cup thinly sliced or chopped red onion
Extra virgin olive oil, for a drizzle smizzle

On a greased skillet over medium heat, "fry" each tortilla until lightly golden brown. Remove. On work surface, spread 2 Tbsp of pesto sauce down the center of each tortilla. Place sliced mushrooms also down the center, atop the pesto. Scatter onions and tomatoes over mushroom and then sprinkle that with cheese. Drizzle with olive oil and salt and pepper to taste. Either place in oven to melt cheese or zap in microwave.

No comments: