Thursday, March 11, 2010
Mediterranean Portobello Wrap
I made these delicious wraps tonight for my husband and mother-in-law.
Ingredients: whole wheat tortillas, hummus, 2 Portobello mushroom caps, 1 roasted red pepper, sun-dried tomatoes, kalamata olives, pepperoncini peppers, apple cider vinegar, and I used braggs liquid aminos but if you don't have that you can use shoyu or tamari soy sauce (Eden is a good brand). You could also toss in some spinach or fresh basil if you like to give it a splash of green.
Steps: Preheat oven to 375. Wash and slice portobello caps and put them into a casserole dish, pour in enough apple cider vinegar so that the caps are sitting in 1/4 to 1/2 inch and add some sprays of liquid aminos or if using shoyu or tamari add a couple dashes. Slice the roasted red pepper and some perpperoncini peppers (however many you want for spice) (btw I use the Pastene brand for all this stuff) and add them to the dish, add 1/4 cup of sun-dried tomatoes, 1/4 of kalamata olives and the spinach or basil if you're using it. Pour a little more vinegar all over and bake for 10 minutes or until mushrooms are tender. Stir halfway through cooking.
When done cooking, remove from oven but don't turn it off yet. On a baking sheet lay out the whole wheat tortilla and spread on hummus. Using a slotted spoon add a couple spoonfuls of the portobello mixture and put in oven for 2-3 minutes. Take out, roll up like a burrito and enjoy! YUM!