Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Grilled Portobello Mushroom Wraps




Source of Recipe


From FoodFit


List of Ingredients




1.5 tablespoons olive oil
1.5 cloves garlic, finely chopped
1.5 teaspoons freshly chopped basil
- - salt to taste
- - freshly ground black pepper
2 - portobello mushrooms
0.5 cup cream cheese, low-fat whipped, or goat cheese
4 large flour tortillas
4 slices roasted red bell pepper, from a jar


Recipe



1 For the grilled portobellos:
2 Preheat the grill.
3 Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture. Set aside.
4 Grill the mushrooms until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips, and let cool.
5 For the wraps: Mix the cheese, the remaining 1/2 teaspoon of basil, salt and pepper together. Set aside.
6 Lay the tortillas out and spread 2 tablespoons of the cream cheese mixture on each of them. Place one slice of roasted red pepper on each tortilla and divide the mushroom strips between the tortillas. Tightly roll each tortilla into a cylinder, ending with the seam side down.
7 (The wraps can be stored in the refrigerator for up to 3 days.)
8 Cut the wraps in half on the diagonal and serve.