Perfect Portobello Wraps

It’s time for my weekly lunch post–aren’t you excited?!  I’ve moved on from soup & bread, it’s just too darn hot to turn on the oven and stove for that long!  Instead, I ‘m rolling up some power-packed portobello wraps.  The ease and convenience of these sammies  makes them my new favorite  lunch–I mean, they take only one or two minutes to make and then I just wrap them in foil and toss them in my purse!  Voila, one lunch to-go!  Plus no stove or oven was involved in the production.  Super bonus points. 

My original plan involved tofu of some sort paired with lettuce, tomato, and hummus, but then I was able to pick up discounted portobello caps at Sevananda, the natural foods coop here in Atlanta.  Whenever produce items are past their prime but not spoiled or rotten yet, Sevananda bags it up and marks it down.  It’s a great deal–3 portobello caps cost only $1.50!!!  Since I planned to use them immediately I wasn’t too worried about their not-so-freshness.

I’d been eyeing Ricki’s portobello steaks since she posted the recipe back in October, and while I wasn’t looking for a hearty, filling dish for a cold winter day, I knew that the seasoning of the caps would be perfect for the wrap.  I hate to gloat, but I was right.  I let the caps soak for a little over five hours in the marinade and the end result was ridiculously robust and layered, i.e., ridiculously awesomely good.  The red wine + balsamic + my thrown-together steak spice created a slightly spicy, super herby, juicy portobello.  I used my George Foreman grill to cook them, something I wouldn’t suggest if you’re serving the mushrooms as a main dish (it takes out a lot of the juice), but I thought mine were not too juicy and not too dry as a result, perfect for throwing into wraps (you don’t want the wraps to get squishy). 

Perfect Portobello Wraps

adapted from Diet, Dessert and Dogs

3 large portobello mushrooms, stems removed
3 cloves garlic, minced
4.5 tbsp balsamic vinegar
1/2 c dry red drinking wine
1/3 c extra virgin olive oil
3 tsp dried thyme
3.5 tsp dried basil
2 tsp dried parsley
2 tsp. Montreal or Chicago-style steak spice (I used 1/4 tsp of all ingredients listed in this recipe)
salt and pepper, to taste

whole wheat tortillas/gluten-free tortillas
hummus
romaine lettuce
tomatoes

In a large non-reactive (glass or ceramic) casserole dish with a lid, mix together all ingredients but the mushrooms. Lightly score the tops of the mushrooms in a criss-cross pattern. Place the mushrooms top-up on the marinade and swish around so the liquid fills some of the spaces in the underside, then flip over and lay them down with the tops in the marinade. Cover and let marinate at least 4 hours, flipping the “steaks” over occasionally.

At this point you can grill the portobellos, sear them on the stove top, or do as I did and “grill” them on a George Foreman. I recommend the first two for serving them as a main dish, the latter for the wrap.

To make a wrap, heat up one tortilla so that it’s soft and pliable.  Next, spread hummus on the tortilla, leaving a 1″ margin around the edge.  Layer lettuce, tomato slices, and portobello slices on top the hummus, wrap up like a burrito, and serve!  (Or wrap in aluminum foil and take to work!)

Comments
15 Responses to “Perfect Portobello Wraps”
  1. Shelby says:

    Fabulous meal! I will have to try this out, its so perfect for summer!

  2. allularpunk says:

    you know… i have never even though of marinating mushrooms. i’m not sure why, because it seems logical and awesome. i’ll have to try this! thanks for posting the recipe :)

  3. allularpunk says:

    thought*, not though. duh.

  4. BitterSweet says:

    This meal has everything going for it- Quick, easy, healthy… A “must make” in my book!

  5. Sophie says:

    i am SO excited! these wraps look so perfect. i can’t believe you got wraps that cheap! awesome.

  6. Jojo says:

    That looks great, I’m having grilled portabello’s in salad for dinner but they were nowhere near as cheap as yours!

  7. fortheloveofguava says:

    uh… I’m such a creature of habit…and instant gratification… that I rarely marinate (bc I never think that far ahead…heehe… sheepish laugh) but OMG… sign me up for those!

    oh yeah… and cross your fingers for a portobello discount round my parts!

  8. DaviMack says:

    Looking lovely and delicious! Here’s me, wishing I hadn’t already eaten dinner….

  9. tahinitoo says:

    Your photo is absolutely beautiful!!! I love the idea of wrapping a wrap and tossing it in my bag on the way out the door each morning. This recipe will suit me perfectly, although as a tomato-hater (?!!) I might use some red bell pepper instead. Thanks for sharing!

  10. Jodye says:

    Mmmm these look delicious! I eat an obscene amount of mushrooms, but have yet to make a portobello steak. This has just gone to the stop of my list!

  11. necesseaties says:

    I WILL SO TRY THIS, alas, I have heard that marinating mushrooms yields a gummy, undesirable finish product….

  12. Ricki says:

    Your wraps look beautiful! And I think the George Forman grill would be the perfect way to cook them, actually. Now I have to try them in wraps next time I make them! :)

  13. Kris says:

    That is one of the prettiest wraps I’ve seen in forever. Now I know what I’m making for the 4th of July!

  14. jessy says:

    i am excitedfaced, fo ‘sho! power-packed portobello wraps of awesome & deliciousness! mmmmmmmm! now alls i need is some gluten-free wraps and i’m good to go! thanks, Jes – damn, those look amazing!

  15. Barbara says:

    These absolutely look like perfect portobello wraps, Jes. I crave portobellos; think I’ll add your recipe to the Fourth of July menu!

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