Photo of Portobello Wraps by WW

Portobello Wraps

Points® value
Total Time
30 min
10 min
20 min
Portobello mushrooms have a meaty texture and flavour - they're a great "fake-out" for steak, especially in a salad or wrap.


Olive oil

1 tsp(s)

Portabella mushrooms

2 item(s), equivalent to 1 cup, cut into 1/2-inch slices


1 medium, sliced

Red bell pepper

1 medium, seeded and sliced

Balsamic vinegar

1 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es), freshly ground

White pita bread

4 large

Part-skim mozzarella cheese

1 cup(s), shredded, shredded


  1. Preheat the oven to 400°F. In a large nonstick skillet, heat the oil. Sauté mushrooms and onion until tender and lightly browned, about 8 minutes. Transfer to a plate.
  2. In skillet, combine bell peppers with 2 tablespoons water; cook, stirring frequently, until tender and golden, about 8 minutes. Stir in vinegar, salt and pepper. Remove from heat; gently stir in sautéed vegetables.
  3. Meanwhile, place pita on a large baking sheet; sprinkle with cheese. Bake until cheese melts, about 5 minutes. Roll each pita into a cone; tightly wrap the bottom half of cone with foil or wax paper so it holds the shape and prevents leaking. Fill cones with mushroom mixture.