Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.

+ 1 med.onion, sliced
+ 1 pt. grape tomatoes
+ 1/3 c. olive oil
+ 2 Tbsp. balsamic vinegar
+ 1/2 lb. crimini mushrooms, halved
+ 1/2 lb. shiitake mushrooms, stemmed and sliced
+ 1/2 lb. white button mushrooms, quartered
+ 1/2 lb. oyster mushrooms, cut into 1-in. pieces
+ 4 Flatout wraps
+ 2 c. baby arugula
+ 1/2 c. (about 2 oz.) freshly grated Parmesan cheese

1. Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil and vinegar; season to taste with salt and freshly ground pepper.
2. 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 mins; turn and grill other side till a similar color is achieved, another 6 to 10 mins. Cooking times may vary.
3. While vegetables are grilling, assemble pizzas; grill Flatout wraps for 1 min. on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.

* Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 mins. or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 mins. more, until other side is the same color.

* Recipe Courtesy of the Mushroom Council and Flatout Wraps. Photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 460;   Calories From Fat: 201;   Total Fat: 24g;   Saturated Fat: 4g;   Cholesterol: 9mg;   Total Carbs: 49g;   Fiber: 11g;   Sugar: 6g;   Protein: 20g;   Sodium: 584mg;