Mushroom & Spinach Piadina

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 3-4 Servings

Ingredients

3/4 Cup Fresh Baby Spinach, washed 

1 Cup Baby Bella Mushrooms, washed & sliced

4 Tortillas or Flatbreads (i used wheat tortillas)

1/3 Cup Mozzarella Cheese, shredded

1/4 Cup Parmesan Cheese, grated

1 Medium Sized Onion, thinly sliced

1/2 Tspn Black Pepper Powder

Salt to Taste
2-3 Garlic Cloves, peeled & finely minced
1 Tspn Dried Oregano
1 Tblspn Oil + for Drizziling

Directions

• Heat oil in a wide pan on medium flame, add minced garlic & saute for a second. Now add onions, mushrooms, salt, dried oregano, black pepper powder & saute for 10-15 minutes or until they are cooked completely. 

• Turn off the flame & keep aside. Allow it to cool at room temperature. 
• Once the mixture is completely cooled; add baby spinach, parmesan cheese, mozzarella cheese & mix everything well. Keep aside.

• For assembling mushroom & spinach piadina; take one tortilla & add half of the mushroom spinach mixture over it. Cover it with another tortilla & keep aside. Repeat the process with remaining tortillas.

• Heat a large skillet or pan on medium-low flame; drizzle little oil on skillet & place one stuffed tortilla at a time. Place a pan over it as shown in the picture below. 

• Cook until golden brown & carefully flip the piadina to the other side. 
• Continue cooking until second side is golden brown & transfer to a plate. Repeat with the remaining stuffed tortilla by drizziling little oil on skillet each time. 
• Cut each mushroom & spinach piadina into wedges. 

• Serve hot with marinara sauce.