Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

So exciting to see that my sister (who is an excellent cook) from South Africa has prepared and commented on this favorite recipe of mine too! I subbed 1 beefstake tomato in place of the cans of chopped tomatoes. Delicious and fresh. Might try an addition of a can of black beans next time.

I’ve made this a few times. I drain the tomatoes lightly, there’s plenty of juice still in them, this makes it so the mixture does thicken in 15-20 minutes. I also stir the spinach into the hot mixture at the end, just to wilt it. I add the extra fresh tomato if I have it, but have made them without too. I love the crisp raw bell peppers but I chop them for easier eating. This easily makes 8 burritos. I usually take half the filling and store for leftovers the next day.

This was a fantastic (and easy) recipe to follow! My wife and her friends loved it. Next time I am going to add some fried plantains to it and see how it comes out (not at their ripest state, but in the in between stage of medium & fully ripe).

I loved it! I put half in the freezer and kept the other half for my lunches for the week. Fun tip: after setting the fire alarm off trying to heat up the tortillas before filling them, I decided a better option was to heat the tortilla in the microwave for 30 seconds. I agree that it was too much filling so I ate the leftovers without a wrap or spinach, like a soup/stew and it was delicious! I would like to try sautéing the spinach and adding sun-dried tomatoes instead of fresh plum tomatoes.

This was a
delicious, easy
dinner. I cooked the
spinach with the
mushrooms and
tomatoes and added
avocado. The
mushroom/tomato
mixture was even
better the next day
for lunch.

Excellent and very easy. I’m a vegetarian and it is difficult to find such good veg recipes.

Awesome! The cheese
really makes this
dish. Even my
meat-loving
boyfriend loved it!
I halved the recipe
and it was enough
for 2 wraps each. I
cooked down the
liquid from the
tomatoes 10 minutes
longer than the
recipe indicated,
until the liquid was
truly thick. I can
see how cooking it
down any less would
result it a very wet
and sloppy wrap. I
also couldn’t find
any “Mexican style”
stewed tomatoes so I
used “original
recipe” and
sprinkled in a
little chili pepper.
I did not find it
necessary to heat my
tortillas, they were
already very
pliable.
Very quick and easy
to make. All the
components could be
prepared ahead of
time and assembled
when needed. Very
versatile: any
variety of peppers
or greens could be
used. I don’t think
I would use roasted
peppers, however.
The fresh bell
peppers added nice
crunch and texture.

I’ve been making
this recipe for a
few years, from the
Epicurious site. I
love these wraps!
Sometimes I add a
little brown sugar
to the tomatoes,
it’s a great
compliment to their
spice and the
sharpness of the
goat cheese.
Otherwise, I don’t
change a thing. I do use
small tortillas,
less filling for
each, and then
individually wrap
them and freeze them
for lunches. They
taste great cold or
reheated!

These were delicious. I
substituted zucchini for
the yellow peppers and
added thinly sliced
cucumber. I did not add
the cilantro or plum
tomatoes because I didn’t
have them. I used a can of
diced tomatoes instead of
the Mexican stewed
tomatoes, again because
that is what I had on
hand. The goat cheese
really makes these
unusual and rich so don’t
substitute that. A big hit
with my husband and his
friend after several hours
of surfing.

We really enjoyed these wraps. Of course made some changes – steamed the spinach and added to the filling at assembly time. Used red peppers, plentiful and cheap at this time of year, and grilled them. Wonderful with garden tomatoes!!

I have tried the recipe as is: but, I do not like the mushrooms sauteed with the Mexican style tomatoes…it seemed a bit too spicy, and was sloppy inside the wrap. Whenever I make this now, I prefer to grill some portabella mushrooms instead, slice them, and add them to the wrap along with some sweet oven roasted tomatoes. This blend of mushrooms and tomatoes, along with the creamy goat cheese, peppers and spinach is wonderful.

I have never been a mushroom lover, but dishes like this are changing my culinary attitued. I used feta cheese instead of goat cheese. As an added twist, I purchased tomato-basil tortillas. I suggest 12 inch tortillas to hold all of the filling.

Very tasty. Made them for a picnic, and they were perfect. Agree that there is too much filling. I ended up making 10 wraps from this recipe. Only used 1 can of tomato sauce and it was fine — not too dry.
Loved the cilantro. Added flavor.

I really enjoyed this recipe. It was light yet filling. I also didn’t have any Cilantro but it was fine without it. Oh, and also didn’t use the Tomatoes, husband doesn’t like them too much! I also used Roasted Red Peppers instead of the yellow bell peppers and it was GREAT! Definitely recommend this one!

www.nocilantro.com