2 Tbsp. olive oil
1 lb. portobello mushroom caps, sliced
1 pkg. (16 oz.) baby spinach
2 green onions
1 romaine lettuce heart
8 soft taco size (8 in.) flour tortillas
4 oz. goat cheese, crumbled
1 cup salsa or salsa verde
1. Preheat oven to 425 degrees, line 2 large cookie sheets with foil.
2. In 5 to 6 qt. sauce pot, heat oil on medium. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. With slotted spoon, transfer to medium bowl, discard liquid. To same skillet add spinach, cook 5 minutes stirring frequently. Stir in 1/4 tsp.salt. Transfer to bowl with mushrooms, discard liquid. while mushrooms and spinach cook, very thinly slice green onions and romaine.
3. Arrange 4 tortillas on cookie sheets; top with spinach mixture. Top with goat cheese, green onions, then remaining tortillas. Bake 10 to 12 minutes or until tortillas are golden and crisp, rotating cookie sheets between upper and lower racks halfway through baking. To serve, top with romaine and salsa.
Credit: Recipe taken from publication Good Housekeeping December 2010 issue.