Spinach and Mushroom Wrap

Awesome snacks for a party, and perfect for picnics or lunch on the road!

Software:
- one package flour tortillas (24)
- 6 oz. soft, spreadable cheese (cream cheese or goat cheese works well)
- 3 heads of garlic, roasted
- 2 large sweet onions
- 3 cups chopped mushrooms
- 32 oz. frozen chopped spinach (thawed)
- 1.5 cups shredded cheese (quesadilla used here)
- butter (about 4 tablespoons)
- salt and pepper to taste

Hardware:
- large pan with lid
- large bowl
- small bowl
- clean dish towel
- cooking tongs

1. Slice onions into rings (this is easily done by cutting off the top and bottom portions, making a shallow cut along the side, peeling off the outer layer, and slicing into thin rings)
2. Melt a tablespoon pf butter in the pan over medium heat
3. Add onions, cover, and cook until caramelized and brown (about 10-15 minutes)
4. Remove onions from pan and place in the large bowl
5. Remove stems from mushrooms and slice
6. Place mushrooms in the pan and cover. Cook until slightly browned (about 10 minutes)
7. Add to bowl with onions
8. Place spinach in dishtowel and squeeze to remove the excess liquid
9. Add to bowl with onions and mushrooms and mix to combine

1. Combine the soft cheese with roasted garlic
2. Spread a small amount (about two teaspoons) of the mixture in the center of each tortilla
3. Add about 3 tablespoons of the spinach and mushroom mixture
4. Top with about 3 teaspoons of shredded cheese
5. Fold up to seal (fold in the left and right sides, fold the top down to the center, fold the bottom up to close)
6. Melt a tablespoon of butter in the pan and place the folded tortilla seam side down
7. Allow to brown (about 3 minutes) and flip to brown the other side
8. Remove from pan and allow to cool slightly
9. Enjoy!