Thursday, May 30, 2013

Mushroom-Spinach Tortilla Bake

I saw this awhile back in Every Day with Rachael Ray magazine. The original recipe uses chicken instead of mushrooms, but in the footnote, it offered a vegetarian option using black beans...and that gave me the idea of using mushrooms instead.

The star of this dish is the salsa verde-ricotta mixture. The creaminess of the ricotta cuts through the spiciness of the salsa verde...but there's still a nice little kick.

This is easy to put together and can be customized to personal tastes. YUM!

Printable recipe

1-1/2 cups salsa verde
3/4 cup ricotta cheese
4 large flour tortillas, cut into wedges
1 container sliced fresh mushrooms
1 bag baby spinach
2 cups shredded cheese

Whisk together the salsa verde and ricotta. In a greased 8x8 baking dish, layer one third of the salsa mixture, tortillas, mushrooms, spinach, and cheese. Repeat twice.

Bake at 450 degrees for 15 to 20 minutes, until golden-brown. Let stand for 10 minutes before serving.

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