1Preheat a barbecue plate on high heat. Combine the sausages and mushrooms in a bowl. Drizzle with 1 tablespoon oil and toss to coat. Barbecue sausages and mushrooms, turning often, for 3–4 minutes or until golden. Remove to a plate. Reduce barbecue heat to medium-low.
2Place 1 tortilla on a large board. Brush with a little of the oil, then turn over. Arrange spinach, sausage mixture, mozzarella and basil over half the tortilla. Season with salt and pepper. Fold the tortilla over pressing down gently. Repeat with remaining tortillas and fillings.
3Place each tortilla between a 2 sheets of baking paper. Barbecue for 2–3 minutes on each side or until golden and mozzarella has melted. Cut in half crossways and serve.
Tip: Buffalo mozzarella is a fresh cheese that has a mild flavour and distinct elastic texture. Available from selected delicatessens, it’s delicious served chilled with antipasto or used in lasagne, pizza or sandwiches. Alternatively, you can use regular mozzarella.