Portobello Mushroom on Parmesan Tortillas

Portobello Mushroom on Parmesan Tortillas 

Ingredients:

• 4 portobello mushrooms
• a bunch of large basil leaves
• half a cup of extra virgin olive oil
• sea salt and cracked black pepper
• 3 garlic cloves
• 5 Reduced Carb Whole Wheat Flour Tortillas (from Trader Joes)
• one and a quarter cup of grated (not finely) parmesans cheese

Steps:

I used the same mushroom recipe from above but instead of using the basil leaf as the wafer on which to serve the mushrooms on I uses Parmesan infused tortillas. Whilst the mushrooms are barbecuing, I placed each individual tortilla in the oven (not on a baking sheet).  I cooked each until crisp. I then added one quarter of a cup of shredded.

Parmesan on each tortilla and placed 6-7 pieces of mushroom atop the cheese. I then returned the tortillas, on a baking sheet, to the oven, and cooked until the cheese was melted. I cut the tortilla into 6 pieces. And before I could say, "Luvvies", the guests have devoured them all.