Portobello Wraps

7
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Portobello mushrooms have a meaty texture and flavor - they're a great "fake-out" for steak, especially in a salad or wrap.

Ingredients

olive oil

1 tsp

portobello mushroom(s)

2 medium, stemmed and cut into 1/2-inch slices

uncooked onion(s)

1 medium, sliced

sweet red pepper(s)

1 medium, seeded and sliced

balsamic vinegar

1 Tbsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

white pita bread(s)

4 average

part-skim mozzarella cheese

1 cup(s), shredded, shredded

Instructions

  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.

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