3 to 4 ounces shiitake mushrooms
2 tablespoons butter or margarine
1/4 teaspoon crushed garlic, crushed
4 (6 to 7-inch) flour tortillas
4 ounces Brie cheese, thinly sliced
1 cup fresh plum tomatoes, diced and seeded
1/3 cup scallions, thinly sliced
Preheat oven to 350 F. Remove stems from the mushrooms, slice the caps thinly and set aside. In a small saucepan melt butter, add garlic, cook and stir for 30 seconds, then set aside. Place tortillas in a single layer on a baking sheet. Cover with Brie. Scatter tomatoes and reserved mushrooms over cheese, sprinkle with scallions. Drizzle with reserved garlic butter. Bake until cheese melts and mushrooms are tender, about 10 minutes.