These were a hit when I recently made them for friends of mine. Leftovers (if you have any) reheat well.
3 tbsps. olive oil 1 tbsp. balsamic vinegar 2 large portabello mushroom caps 1 small red onion salt and pepper 6 small flour tortillas 3 tbsps. cream cheese, softened 3 tbsps. jarred pesto 1 large tomato, sliced 6 oz. mozzarella
Preheat oven to 450 degrees. Lightly oil a baking sheet.
In a bowl, whisk together 3 tbsps of oil and vinegar. Slice the mushrooms & red onions & add to the bowl. Coat evenly with marinade. Spread on baking sheet & sprinkle with salt & pepper. Roast in overn until onions are softened & mushrooms are juicy, about 10 minutes. Reduce oven to 350 degrees.
Lightly brush 1 side of 2 tortillas with oil & place them oiled-side down on a baking sheet. Spread the top side of the tortillas with cream cheese. Pile roasted mushrooms & onions on the cream cheese. Spread pesto on 2 more tortillas & lay them on top of the onions. Top the pesto-covered tortillas with tomato & cheese slices. Place the last 2 tortillas on the stacks & brush the tops with oil. Bake until the cheese is milted & the top & bottom tortillas are crisp, about 15 minutes.
Let the sandwiches cool for a minute or 2 before cutting into quarters.
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