Guest guest Posted July 18, 2002 Report Share Posted July 18, 2002 I hope to try this real soon! * Exported from MasterCook * Sweet Potato-Portobello Mushroom Wrap Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon honey 1/2 teaspoon Dijon mustard 4 medium portobello mushrooms -- sliced 1 small sweet potato -- peeled and sliced 1 small red pepper -- seeded and cut in strips 1/2 medium onion -- peeled and sliced 1 summer or zucchini squash -- sliced in rounds 1/4 teaspoon dried or 1 teaspoon fresh thyme 1 teaspoon chopped fresh rosemary Salt Pepper 1/2 cup shredded part skim Mozzarella or reduced-fat cheddar cheese 4 8 " whole wheat wraps or soft tortillas Savory Yogurt Topping Here's a great way to get your vegetables.and love every bite! This tasty wrap may look complicated, but it really goes quickly and is worth the time you invest. If some of the vegetables aren't your favorites, experiment with ones you do love.several ideas include fresh spinach, shredded carrots, even parsnips! Enjoy! Heat oven to 375°F. Combine oil, vinegar, honey and mustard in a small bowl; brush small amount of mixture on mushroom slices; place on a cookie sheet and bake about 20 minutes. Combine sweet potatoes, red peppers, onions and zucchini or summer squash in a large bowl: sprinkle with herbs; toss with remaining oil and vinegar mixture. Spread vegetable mixture on a flat pan or cookie sheet. Place in oven and bake about 25 minutes, stirring once. Remove from oven and season with salt and pepper. To make wrap, layer 2 tablespoons of shredded cheese on the each wrap; top with ½ cup vegetable mixture and several slices of portabello mushrooms. Roll and bake until warm and crispy. Cut in half. Serve with 1-2 tablespoons Savory Yogurt Topping. Time Saving Tips Instead of making the oil and vinegar marinade, use a bottled balsamic vinaigrette and/or use a prepared yogurt dip as a garnish. The vegetables can be prepared ahead of time and reheated in the oven with the finished wrap. Leftovers? This wrap freezes well, too! Source: " http://fitwoman.com/recipes/pot_mushroom.htm " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 8g Fat (41.8% calories from fat); 5g Protein; 21g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Yogurt Topping Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup plain yogurt 2 tablespoons garlic-flavored oil 1 Dash paprika 1 Dash thyme Salt Pepper Mix all ingredients well. Source: " http://fitwoman.com/recipes/pot_mushroom.htm " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 51 Calories; 3g Fat (46.6% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.