In a large skillet, heat oil over medium-high heat; add garlic and sauté 30 seconds. Add mushrooms and sauté 4-5 minutes stirring often, until dry. Remove from heat and cool slightly. (Makes about 2 cups.) Hold.
To build the torta, on a small baking sheet lined with parchment and sprayed with non-stick cooking spray, lay out 1 tortilla in the center. Spread top with 2 Tbsp. Oikos® Roasted Red Pepper Dip and spread into an even layer to cover entire top of the tortilla. Top with 1/2 cup mushroom mixture in and even layer and sprinkle cheese evenly over mushrooms.
Repeat process with 3 more layers, pressing down on each layer to compact the torta as it builds. On top place another final tortilla. Spread with a final, even layer of 1/4 cup Oikos® Roasted Red Pepper Dip and sprinkle top with 1/4 cup cheese.
Bake 30-35 minutes or until torta is heated through completely and cheese is melted. Remove from heat and let stand 10 minutes before cutting into 4 wedges to serve. Serve with salsa to accompany if desired.