Mushroom Burrito

Name: Mushroom Burrito
Yield: 337.2 g
Ingredients: Barley Rice 66.67 serving; Almond Day Unsweetened 50 ml; Mushroom Cream Soup 180 g; Anchor Unsalted Butter 10 g; Parmesan Cheese 30 g; Ground Black Pepper 0.5 g

393 kcal

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Ingredients

Main ingredients

Barley Rice 1 serving
Almond Day Unsweetened 50 ml
Mushroom Cream Soup 180 g

Seasonings/Sauce

Anchor Unsalted Butter 10 g
Parmesan Cheese 30 g
Ground Black Pepper 0.5 g

Nutrition summary

Carbohydrates 26.34 g 27%

Protein 12.58 g 13%

Fat 26.72 g 61%

Serving size 337.17g

Cooking steps

1

Thinly slice the onion, mushrooms, and bell pepper.
2

Heat olive oil in a pan and sauté the onions.
3

Add mushrooms and bell pepper, and stir-fry together.
4

Season with salt and pepper.
5

Place the sautéed vegetables, rice, and cheese on a tortilla.
6

Roll up the tortilla and toast both sides in a pan until golden brown.
7

Cut into bite-sized pieces.

Mushroom Burrito

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