This recipe is from Michelyn on the Foodwine list, and it's a really nice vegetarian appetizer, especially if you like portobello mushrooms as much as I do
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, chopped
4 large portobello mushrooms
salt and freshly ground pepper
4 ounces goat cheese
1/4 cup basil pesto (you can use the kind in the jar for this recipe if you don't have fresh basil)
4 10" flour tortillas (the "burrito" size)
1 small bunch arugula or watercress leaves (or cilantro - I love it, but not everyone does)
Combine oil, vinegar and garlic. Remove stalks from mushrooms. Put mushrooms into a bowl and pour marinade over them. Season with salt and pepper and let sit for 30 minutes to a hour, longer if you like.
Remove mushrooms from marinade and broil for three minutes per side or until juices just begin to exude. Cool and slice. In bowl, combine goat cheese and pesto
Lay tortillas on counter. Divide goat cheese mixture into four portions and spread on each tortilla. Lay two rounds of mushroom slices on the upper third of each tortilla. Spread pesto on lower third, dividing evenly. Lay arugula or watercress in thin layer on top and roll up from mushroom end, tucking last end under. I find that these hold together better if I microwave them for just a minute until the cheese softens but not long enough to make it runny.
Slice into 1/2" thick rolls and serve with additional garnish of greens.