Easy Mushroom Filled Tortillias

Title:
Easy Mushroom Filled Tortillias

Yield:
1 Servings

Categories:
Mexico




Ingredients:





   1/2 c  Fresh mushrooms


     5 tb Olive oil


          Salt


          Pepper


          Oregano


          Marjoram


          Garlic


   1/2    Bell pepper, sliced


          - into bite-sized strips


   1/2 sm Onion, thinly sliced


          -and separated into rings


     1 c  Prepared salsa


     2    Flour tortillias


          Shreded cheddar cheese






 Heat tortillias in oven along with serving plate at low temp, as per


 package directions (ie: in foil so they don't dry out). (If you plan to do


 this in the microwave, wait.)


 


 Saute mushrooms, bell pepper, onions, garlic, with seasonings in oil. I


 prefer somewhat crunchy bell peppers, so i begin sauteing everything before


 cutting up the pepper. This seems to get the timing right. When the


 vegetables have reached


 


 the desired level of doneness -- I like my mushrooms cooked to death --


 pour into the pan the salsa. Cook together for several more minutes.


 


 Place the cheese and mushroom mixture in the tortilla, roll and serve.


 


 (This is a "what is edible in my refrigerator" recipe that actually turned


 out well. So i thought i'd share. I never thought of mushrooms in "Mexican"


 food before. 'Course we made shark fajitas a few weeks ago with soy sauce,


 so "authentic" doesn't seem to make a dent with me except for how i fix


 refried beans.) -- Judith Elaine Bush bush@bohr.physics.upenn.edu Physics


 Department, 209 S 33rd St.                 Lab: 215-898-8832 Philadelphia,


 PA 19104-6396  USA


                  FAX: 215-898-2010


 


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