Total Time
Prep 15 mins
Cook 15 mins

This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy

Ingredients Nutrition


  1. Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
  2. Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
  3. Season with salt & pepper.
  4. Divide the mushrooms & cheese between the four tortillas, fold in half.
  5. Serve with salsa, quacamole & sour cream (Optional).
Most Helpful

5 5

This was so good!! Mushrooms and cheese taste so good together. This was easy to make . I will be making this again. Thanks for sharing your recipe Bergy. Made for PAC Fall '08.

5 5

So simple and so delicious! I love the sauteed mushrooms with garlic. I did use whole wheat tortillas and the suggested garnishes-salsa, guacamole and sour cream. Thanks for a great dinner! Made for Photo swap, Jan. 2008!

3 5

These were good, but I should have used the whole wheat tortillas, instead of the sundried tomato.

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