Sweet Potato-Portobello Mushroom Wrap

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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

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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 "

 

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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 "

 

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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