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

MealsWeLike.com, adapted from FoodandStyle.com
Portobello Mushroom Wraps with Mozzarella, Peppers and Spiced Mayonnaise
Servings 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 to rtillas we used spinach tortillas
  • 3 Tbs Mayonnaise
  • 1/2 tsp lemon juice
  • 1/2 tsp paprika
  • 1 8 oz jar roasted bell peppers sliced
  • 12 oz mozzarella sliced kind of thick
  • 1-2 handfuls baby spinach


  • Preheat oven to 500°F.
  • Cut the mushrooms in 1/4” slices.
  • Lightly brush a rimmed baking sheet with olive oil.
  • Spread the mushroom slices onto the sheet in a single layer.
  • Brush with the rest of the olive oil and grind some pepper over them. Bake for 6 minutes.
  • Turn the mushroom slices over and continue baking for another 6 to 8 minutes until the slices are golden-brown at the edges.
  • While the mushrooms are cooking, mix the mayonnaise, lemon juice and paprika.
  • Arrange the mushrooms in a row across the bottom third of the tortillas.
  • Spread the mayonnaise on top of the mushrooms (about 2 tsp of mayonnaise for each tortilla).
  • Top with the mozzarella slices and sprinkle pepper to taste.
  • Top with peppers and the baby spinach leaves.
  • Roll each tortilla, cut in half and serve.


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