Portobello mushroom wraps

Portobello mushroom wrapsThese wraps from FoodandStyle.com were easy to make and delicious. This is a great weeknight recipe as everything comes together quite quickly. We used spinach tortillas which, surprisingly enough, were a hit with the kids.

Portobello mushroom wraps
Prep time
Cook time
Total time
Portobello Mushroom Wraps with Mozzarella, Peppers and Spiced Mayonnaise
Recipe type: Entree
Serves: 4
For the mushrooms:
  • 3 Tbs olive oil
  • 4 large Portobello mushrooms – stems trimmed, caps brushed clean
  • Freshly ground pepper to taste
For the wraps:
  • 4 tortillas, we used spinach tortillas
  • 3 Tbs Mayonnaise
  • ½ tsp lemon juice
  • ½ tsp paprika
  • 1 8oz jar roasted bell peppers, sliced
  • 12 oz mozzarella, sliced kind of thick
  • 1-2 handfuls baby spinach
  1. Preheat oven to 500°F.
  2. Cut the mushrooms in ¼” slices.
  3. Lightly brush a rimmed baking sheet with olive oil.
  4. Spread the mushroom slices onto the sheet in a single layer.
  5. Brush with the rest of the olive oil and grind some pepper over them. Bake for 6 minutes.
  6. Turn the mushroom slices over and continue baking for another 6 to 8 minutes until the slices are golden-brown at the edges.
  7. While the mushrooms are cooking, mix the mayonnaise, lemon juice and paprika.
  8. Arrange the mushrooms in a row across the bottom third of the tortillas.
  9. Spread the mayonnaise on top of the mushrooms (about 2 tsp of mayonnaise for each tortilla).
  10. Top with the mozzarella slices and sprinkle pepper to taste.
  11. Top with peppers and the baby spinach leaves.
  12. Roll each tortilla, cut in half and serve.

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