Mushroom Cheddar And Corn Wraps Recipes

MUSHROOM CORN CASSEROLE

Steps:

• Set oen to 400 degrees.
• Grease a medium baking dish.
• In a frypan, saute green pepper and onion and garlic until soft in 4 tablespoons butter.
• Stir in 1/4 cup flour, creamed corn, salt and pepper; mix well to combine.
• Add/stir in cream cheese until melted and well blended.
• Stir/add in whole corn, mushrooms and Swiss cheese; stir to combine.
• Transfer to prepared baking dish.
• Mix the breadcrumbs with Parmesan cheese then over the mixture.
• Drizzle with remaining 2 tablespoons (or more if desired) melted butter.
• Bake for 20-25 minutes, or until hot and bubble.
• Delicious!

MUSHROOM, CHEDDAR AND CORN WRAPS

Steps:

• Heat the butter in a saucepan and saute the garlic and mushrooms for a few minutes. Set aside.
• For the pico de gallo salsa, simply combine the finely chopped tomato with the coriander, onion and lemon juice. Season.
• Simply arrange the open wrap with lettuce, tomato, carrot, corn, sauteed mushroom, cheese and pico de gallo.
• Mix the mayonnaise with the chilli sauce and top the wrap with generous amounts.

SIMPLE ONION MUSHROOM QUESADILLAS

Steps:

• Heat a skillet to medium heat and fry onion in a bit of oil or butter. When onion is translucent, add mushrooms and cook until mushrooms have released their juice and the onion is a little browned, about 5 minutes or so. Remove and reserve in a bowl when done.
• Using the same skillet, turn the heat down to medium-low: butter one side of a tortilla and place the buttered side down on the skillet, add some onion/mushroom mix and shredded cheddar cheese. Place another tortilla on top, but with the buttered side facing towards you. Cook for a couple minutes, until cheese starts to melt and the bottom tortilla is lightly browned. Flip and repeat. Remove from skillet and repeat with remaining ingredients.
• Cut in quarters and serve. It's good on it's own, or with typical condiments like sour cream and salsa.

MUSHROOM, SPINACH, AND CHEDDAR WRAPS

Steps:

• Steam the mushrooms in a large skillet with enough water to keep the bottom moist. When they are tender, add the spinach, in batches if necessary, cover, and cook, just until the spinach wilts down. Drain well.
• Divide the mushroom-spinach mixture among the wraps, arranging it down the center of each. Sprinkle evenly with the cheese. If desired, add a stripe of salsa, then wrap up snugly.
• Briefly heat each wrap individually on a plate in the microwave or in a preheated 400°F oven, just until heated through, and eat out of hand.
• wraps
• In the food world, wraps are relative "new kids on the block," but they've quickly made an impact. Restaurants devoted to these rolled-up sandwiches are popping up everywhere. It's a fast, healthy way to create a special meal to eat out of hand. To make wraps, you can use burrito-size (8- to 10-inch) flour tortillas, special round wraps (available in various flavors such as spinach, herb, and garlic) of about the same size, or soft lavash bread, whose rectangular shape makes a more squared-off wrap. All are available in well-stocked supermarkets. With a little imagination and a few choice ingredients, you are well on the way to a fabulous lunch or dinner treat.
• nutrition information
• Calories: 277
• Total Fat: 11g
• Protein: 14g
• Carbohydrate: 25g
• Cholesterol: 30mg
• Sodium: 438mg