Shave precious time when preparing this easy vegetarian meal by giving the mushrooms a quick, vigorous rinse with water before wiping them down with a paper towel.

Ingredients

2 tablespoon(s) olive oil
1 pound(s) Portobello mushroom caps, sliced
1 package(s) (16-ounce) baby spinach
2  green onions
1  romaine lettuce heart
8  (8-inches each) flour tortillas, soft-taco-size
4 ounce(s) goat cheese, crumbled
1 cup(s) salsa or salsa verde

Directions

1) Preheat oven to 425 degrees F. Line 2 large cookie sheets with foil.

2) In 5- to 6-quart saucepot, heat oil on medium. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. With slotted spoon, transfer to medium bowl; discard liquid. To same skillet, add spinach; cook 5 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Transfer to bowl with mushrooms; discard liquid. While mushrooms and spinach cook, very thinly slice green onions and romaine.

3) Arrange 4 tortillas on cookie sheets; top with spinach mixture. Top with goat cheese, green onions, then remaining tortillas. Bake 10 to 12 minutes or until tortillas are golden and crisp, rotating cookie sheets between upper and lower racks halfway through baking. To serve, top with romaine and salsa.