Portabella Tortillas

Recipe Ingredients

4 1/2 cups	657g / 23oz	Diced peeled sweet potato
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
1 teaspoon	5ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Rubbed sage
1/4 teaspoon	1.3ml	Dried thyme
		Vegetable cooking spray
8		Garlic - peeled
2 teaspoons	10ml	Olive oil
8		Red onion slices - 1/4 inch thick
1 lb	454g / 16oz	Portobella mushroom caps
		(about 4 caps)
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
4		Flour tortilla - (8-inch)
2 tablespoons	30ml	Miso
		(soybean paste)
1 cup	62g / 2.2oz	Diced seeded tomatoes
1 cup	237ml	Arugula
1/4 cup	36g / 1.3oz	Shredded fontina cheese
		(1 ounce)
4 cups	948ml	Gourmet salad greens
2 cups	474ml	Trimmed watercress
		(about 1 bunch)
2 tablespoons	30ml	Sherry vinegar
1 tablespoon	15ml	Olive oil

Recipe Instructions

Combine the first 7 ingredients in a 13 x 9-inch baking dish coated with cooking spray; toss well. Arrange garlic cloves on top of sweet potato mixture, and bake at 400F for 30 minutes. Remove garlic; thinly slice, and set aside. Set sweet potato mixture aside.

Brush 2 teaspoons olive oil over onion slices and mushroom caps. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over mushrooms. Place onion and mushrooms on a baking sheet; broil 4 minutes on each side or until tender. Slice mushroom caps into thin strips; set mushrooms and onion slices aside.

Place a medium nonstick skillet over medium-high heat until hot. Add 1 tortilla, and cook 15 seconds on each side. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining tortillas.

Spread 1 1/2 teaspoons miso over each tortilla. Divide the garlic, mushrooms, tomato, arugula, and fontina cheese evenly among tortillas, and roll up. Cut each rolled tortilla in half crosswise.

Combine salad greens and watercress; toss well. Arrange 1 1/2 cups salad mixture on each of 4 plates. Combine vinegar and 1 tablespoon oil; stir well. Drizzle vinegar mixture over salads; top each salad with 2 rolled tortilla halves, 3/4 cup sweet potato mixture, and 2 onion slices. Yield: 4 servings.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110

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