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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
Print Recipe
Servings 4

Ingredients
  

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

Instructions
 

  • 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.

 

Meals for the Week June 30-July 6

  1. Zucchini gratin
  2. Something along the lines of Buffalo Chicken Tacos, adding pinto beans and grated zucchini
  3. Spinach and red onion frittata with salad
  4. Stir-fried Chicken and Broccoli, with brown rice
  5. Veggie Chicken Pitas on homemade pitas
  6. Mango Chili Chicken I was going to make this, but had already used up the peppers, so we made this Curried Chicken with Mango Salad instead, which was fast and yummy!

Butternut squash pizza

Butternut squash pizzaWe get Fine Cooking, and when it arrives in the mail, it’s always fun to flip through the pages and read about food and pick recipes to try out. We do end up using many of the recipes, though probably not as often as we should…Then there are a few that we use all the time, over and over again…I think I’ve about memorized the Cream Scone recipe we’ve made it so many times! The pizza dough recipe from a recent edition looks like it will become another standby…we’ve already made it twice and it is really good. A couple of weeks ago, I was looking for a pizza topping and ran across A Zesty Bite’s Butternut Squash Pizza. We ended up using a red sauce, and it’s really good.

Butternut Squash Pizza

  • Pizza dough
  • Spaghetti sauce or pizza sauce or pesto
  • Butternut squash, diced and roasted
  • Cubed ham
  • Goat cheese

Make the pizza dough ahead of time. The recipe calls for at least 3 hours in the fridge (so 5 hrs total), but we’ve had really tasty dough leaving it in the fridge for 2 days. Take the dough out and let it warm up for a half hour or so before rolling it out into pizzas.

Dice and roast the butternut squash (450 for 20-30 min).

Preheat the oven with a pizza stone in it to 450-500.

Spread the sauce on the pizza, top with butternut squash, ham and goat cheese. Bake until nice and brown.