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
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!)