Grilled Wild Mushroom Wrap
Makes 8 servings.

8 - ounces fresh oyster mushrooms
8 - ounces fresh Portobello mushrooms, stems removed
8 - ounces fresh shiitake mushrooms, stems removed
Olive oil
Salt
Pepper
5 - ounces fresh spinach leaves
1 - cup heavy cream
5 - sheets phyllo dough
1/2 - cup butter, melted

• With a damp paper towel, brush mushrooms clean. 
• Brush with olive oil and season with salt and pepper. 
• Place the mushrooms on the grill for 10 to 15 minutes or until tender. 
• Allow to cool. 
• Throw away base of oyster mushrooms just where stems attach to each other. 
• Roughly, chop mushrooms. 
• Place in a strainer and allow any excess moisture to drain away.
  
• In skillet, sauté spinach in olive oil until wilted. 
• Add cream and simmer until reduced by half, about 12 minutes. 
• Stir in mushrooms.
  
• On waxed paper lay one sheet of phyllo dough. 
• Brush phyllo with butter and cover with second sheet. 
• Brush second sheet with butter. 
• Continue layering and brushing sheets until all five are buttered.
  
• Place mushroom mixture on the long edge of the phyllo dough and roll toward the other edge. 
• Fold over edges to seal. 
• Place on an insulated baking sheet, seam side down. 
• Place in center of cooking grate and cook over Indirect Medium heat for 15 to 20 minutes or until nicely browned on top. 
• Cut into 2-inch pieces.

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