Hello readers. I know I've been MIA for a while now, but we've been experiencing some technical difficulties that have made putting up new posts an exercise in frustration. Lizard is working on fixing it as his schedule allows. Hopefully the blog will be fully functioning soon. In the meantime, here are some good eats.
4 tortillas (I used spinach and herb)
4 portobello mushroom caps
2 cups fresh spinach, stems removed
1 carrot, cut into thin strips (use a vegetable peeler)
1/4 c. plus 1 Tbsp. Italian dressing
1 can cannellini beans (15.5 oz.), drained and rinsed
2 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. chili powder
2 oz. chèvre cheese*
Remove the stems and gills from the mushrooms if still attached. (The gills are the dark ribs on the underside of the cap. Just scrape them off with the side of a spoon.) Brush the caps with the 1/4 cup of dressing and let marinate for 15 minutes. Meanwhile, combine the beans, oil, garlic, and chili powder in the bowl of a food processor and blend until smooth. Dress the spinach and carrot with the remaining 1 Tbsp. of dressing. Broil the mushroom caps for 7 minutes per side. Allow to cool slightly then slice into strips. Spread the bean paste on one side of each of the tortillas. Top with the vegetables and crumbled cheese. Roll up and serve.
*If you're like me, goat cheese sounds a little intimidating, but trust me, it's good. It's not strong or pungent at all. It's smooth, creamy, and just a little bit tart; like a cross between cream cheese and sour cream. It seems to be sold in 4-5 oz. portions, so I'll post another yummy recipe tomorrow that uses up the leftover.