Portabella Tortillas
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian, Vegetables |
| 4 1/2 | c | Diced peeled sweet potato |
| 2 | tb | Chopped fresh flat-leaf parsley |
| 1 | ts | Olive oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Rubbed sage |
| 1/4 | ts | Dried thyme |
| Vegetable cooking spray | ||
| 8 | Cloves garlic, peeled | |
| 2 | ts | Olive oil |
| 8 | Red onion slices, 1/4 inch thick | |
| 1 | lb | Portobella mushroom caps (about 4 caps) |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 4 | Flour tortilla (8-inch) | |
| 2 | tb | Miso (soybean paste) |
| 1 | c | Diced seeded tomatoes |
| 1 | c | Arugula |
| 1/4 | c | Shredded fontina cheese (1 ounce) |
| 4 | c | Gourmet salad greens |
| 2 | c | Trimmed watercress (about 1 bunch) |
| 2 | tb | Sherry vinegar |
| 1 | tb | Olive oil |
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