If you’re gluten free like me, you’re probably missing sandwiches, panini’s, and quesadillas. I’ll be honest, the first few times I tried a brown rice tortilla and gluten free bread, I was rather disappointed. It was rough and bland. But, since it was as close as I could get to the real thing without a stomach ache, I decided that I was going to make this thing work. I’m happy to say that with the right ingredients and application of right temperatures these brown rice tortillas are not so bad!
Let’s get started! Rinse approximately two handfuls of favorite mushrooms. I used Crimson, but I wish I liked shikake. Shikake mushrooms are amazing for your health. Chop mushrooms into small pieces. Now chop about 1/4 cup of yellow onion into small pieces.
In a medium skillet add a sliver of butter over medium low heat and stir in mushrooms and onion. This is probably my favorite part, apart from eating the end product. I absolutely love the smell on sautéing onions! Continuing sautéing until ingredients are lightly browned, about 10 minutes on low heat.
While your mushrooms and onions are browning in skillet, start choping two pearl tomatoes into thin slices and set aside. Let’s put all the ingredients together now. Place one brown rice tortilla in a large skillet. Lightly butter and salt the tortilla. The butter and salt makes these tortillas taste 10x better (I know, shocker!). Since I use grass fed butter and Himalayan pink salt I don’t feel as bad :).
Place half of onion and mushrooms on tortilla, along with tomato slices of one tomato and add desired amount of artichoke antipasto spread. Since there is no dairy in this recipe, the spread helps it all stick together.
Cover with another brown rice tortilla and let heat through for about 3 minutes per side. Flip carefully, ingredients can come apart. I definitely am not a pro pan flipper, but I managed to keep it all together!
Your beautiful creation is now ready to be enjoyed, cut into 4th’s with a pizza cutter and serve it up!
- 2 handfuls of favorite mushrooms
- 1/4 cup of onion
- butter for sautéing and buttering tortilla
- 2 pearl tomatoes
- Desired amount of artichoke antipasto spread
- salt to taste
- 4 brown rice tortillas
Chop washed mushrooms and onion and sautée on medium low heat for about 10 minutes. Chop tomatoes into thin slices and put aside. Add browned onion and mushrooms to a lightly buttered and salted brown rice tortilla. Add tomato slices from one tomato and desired amount of artichoke spread. Cover with brown rice tortilla. Heat tortilla throughout about 3 minutes per side. Flip carefully so that ingredients stay in place. It’s now time to cut into quarters and serve.
Prep: 10 minutes
Cook: 16 minutes