Mushroom Council and Flatout Wraps
Yield: 4 portions
2 cups crimini mushrooms, halved
1/2 cup (about 2 ounces shiitake mushrooms, stemmed and sliced
1/2 lb white button mushrooms, quartered
1/2 lb oyster mushrooms, cut into 1-inch pieces
1 medium onion, sliced
1 pint grape tomatoes
1/3 cup Olive oil
2 tbs balsamic vinegar
Salt and freshly ground pepper, to taste
4 Flatout wraps
2 cups baby arugula
1/2 cup (about 2 ounces freshly grated Parmesan cheese
Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with salt and freshly ground pepper.
Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.
While vegetables are grilling, assemble pizzas; grill Flatout wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.
Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.