Grilled Mushroom Medley Pizzas

• From: Mushroom Council

Ingredients

• 2 cups crimini mushrooms, halved

• 1/2 cup (about 2 ounces shiitake mushrooms, stemmed and sliced

• 1/2 lb white button mushrooms, quartered

• 1/2 lb oyster mushrooms, cut into 1-inch pieces

• 1 medium onion, sliced

• 1 pint grape tomatoes

• 1/3 cup olive oil

• 2 Tbs balsamic vinegar

• salt and freshly ground pepper, to taste

• 4 flour tortilla wraps

• 2 cups baby arugula

• 1/2 cup (about 2 ounces) freshly grated Parmesan cheese

Thin-crust pizza lovers will cheer for these flaky wrap crust adorned with smoky-flavored mushrooms and peppery arugula.

Directions

• Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil; season to taste with salt and freshly ground pepper.
• Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.
• While vegetables are grilling, assemble pizzas; grill wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.