Preheat 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.
Place 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.
Place 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.