Our household recently discovered the absolute joy that is Grilled Portobello Wraps, and honestly, they’ve become a weeknight staple. The first time I made them, I was slightly skeptical – could a mushroom really be satisfying enough to be the star of a wrap, especially for my typically meat-loving family? The answer was a resounding YES! The smoky char from the grill combined with the earthy, meaty texture of the portobellos and the tangy marinade was a revelation. Even my pickiest eater devoured theirs, asking when we could have them again. They are surprisingly hearty, incredibly flavorful, and versatile enough to adapt to whatever veggies we have on hand. Plus, the process feels a bit gourmet – firing up the grill, the aroma of the mushrooms cooking – yet it’s remarkably straightforward. These wraps are not just food; they’re an experience – a delicious, healthy, and satisfying one that brings a little bit of weekend BBQ vibes to any day of the week. They’ve proven that vegetarian meals can be robust, exciting, and universally appealing.

Ingredients

• 4 Large Portobello Mushrooms: (About 4-5 inches in diameter) Choose firm, fresh mushrooms with deep caps, perfect for grilling and holding marinade.
• 1/4 cup Extra Virgin Olive Oil: Provides richness for the marinade and helps with grilling.
• 3 tablespoons Balsamic Vinegar: Adds a tangy depth and helps tenderize the mushrooms.
• 2 cloves Garlic, Minced: Infuses a pungent, aromatic flavour essential to the marinade.
• 1 teaspoon Dried Oregano: Contributes a classic Mediterranean herbal note.
• 1/2 teaspoon Dried Thyme: Adds an earthy, slightly floral undertone.
• 1/2 teaspoon Sea Salt (or to taste): Enhances all the flavours.
• 1/4 teaspoon Black Pepper (freshly ground preferred): Provides a touch of spice.
• 1 Red Bell Pepper, thinly sliced: Offers sweetness, vibrant colour, and a slight crunch.
• 1 Yellow Bell Pepper, thinly sliced: Adds another layer of mild sweetness and visual appeal.
• 1/2 Red Onion, thinly sliced: Provides a sharp, pungent contrast to the earthy mushrooms.
• 4 Large Whole Wheat Tortillas or Wraps: The vessel for our delicious filling; whole wheat adds extra fiber and nutrients.
• 1 cup Baby Spinach or Arugula: Fresh greens add a peppery bite (arugula) or mild freshness (spinach).
• 1/2 cup Hummus (or your favourite spread like pesto, aioli, or cream cheese): Acts as a binder and adds creaminess and flavour.
• (Optional) 1/2 cup Crumbled Feta or Provolone Slices: Adds a salty tang (feta) or creamy meltiness (provolone) if desired.

Instructions

1. Prepare the Mushrooms: Gently wipe the portobello mushrooms clean with a damp paper towel. Avoid washing them under running water, as they absorb moisture like sponges, which can make them soggy when grilled. Carefully remove the tough stems by snapping them off or using a small knife. If desired, you can use a spoon to gently scrape out the dark gills from the underside of the caps, although this is optional (the gills are edible but can release dark liquid during cooking). Set the cleaned caps aside.
2. Make the Marinade: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, sea salt, and black pepper. Ensure the ingredients are well combined to create a flavourful marinade.
3. Marinate the Mushrooms: Place the portobello mushroom caps in a shallow dish or a large zip-top bag. Pour the marinade over the mushrooms, ensuring both sides of the caps are coated. Gently toss or turn them to distribute the marinade evenly. Let the mushrooms marinate at room temperature for at least 20-30 minutes, or for deeper flavour, cover and refrigerate for up to 2 hours. Turn them occasionally to ensure they absorb the marinade uniformly.
4. Prepare the Vegetables: While the mushrooms are marinating, prepare your vegetables. Thinly slice the red and yellow bell peppers and the red onion. Wash and dry the baby spinach or arugula. If using cheese, have it crumbled or sliced and ready.
5. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400°F or 200°C). Clean the grill grates and lightly oil them to prevent sticking.
6. Grill the Mushrooms: Remove the mushrooms from the marinade, letting any excess drip off (reserve any leftover marinade if desired for basting, though often unnecessary). Place the mushroom caps on the preheated grill, cap-side down first. Grill for about 5-7 minutes per side, or until they are tender, slightly shrunken, and have developed distinct grill marks. The exact time will depend on the size of the mushrooms and the heat of your grill. You can baste with reserved marinade during the first few minutes of grilling if you like, but avoid adding too much liquid towards the end.
7. (Optional) Grill the Vegetables: If you prefer your peppers and onions slightly softened and charred, you can grill them alongside the mushrooms. Place the sliced peppers and onions in a grill basket or on a piece of foil lightly coated with oil. Grill for 5-8 minutes, tossing occasionally, until tender-crisp and slightly charred. Alternatively, you can sauté them in a pan on the stovetop while the mushrooms grill.
8. Rest and Slice the Mushrooms: Once grilled, transfer the portobello mushrooms to a cutting board and let them rest for a few minutes. This allows the juices to redistribute. Then, slice the mushrooms into thick strips (about 1/2-inch wide).
9. Warm the Tortillas: Briefly warm the tortillas to make them more pliable and easier to wrap. You can do this by heating them for a few seconds on the grill, in a dry skillet on the stovetop, or wrapped in a damp paper towel in the microwave for about 15-20 seconds.
10. Assemble the Wraps: Lay a warmed tortilla flat on a clean surface. Spread a generous layer of hummus (or your chosen spread) evenly over the tortilla, leaving a small border around the edges.
11. Layer the Fillings: Arrange a handful of baby spinach or arugula over the hummus. Top with a portion of the sliced grilled portobello mushrooms, grilled (or fresh) bell peppers, and red onions. If using cheese, sprinkle the feta crumbles or lay the provolone slices over the vegetables and mushrooms.
12. Wrap it Up: Carefully fold in the sides of the tortilla first, then tightly roll the tortilla up from the bottom, encasing all the fillings. Be firm but gentle to avoid tearing the tortilla.
13. Serve: Slice the wrap in half diagonally, if desired, for easier handling and a more appealing presentation. Serve immediately while the mushrooms are warm. Repeat the assembly process for the remaining tortillas and fillings.

Nutrition Facts

(Approximate values per wrap, assuming 4 wraps per recipe, using whole wheat tortillas and hummus, without optional cheese. Actual values may vary based on specific ingredients and portion sizes.)

• Servings: 4 wraps
• Calories per serving: Approx. 400-450 kcal (A balanced calorie count for a satisfying vegetarian meal.)
• Protein: Approx. 12-15g (Provides satiety and muscle support, primarily from mushrooms, tortilla, and hummus.)
• Fiber: Approx. 8-10g (Excellent source, supporting digestive health and fullness, thanks to whole wheat tortillas, veggies, and mushrooms.)
• Healthy Fats: Approx. 18-22g (Primarily unsaturated fats from olive oil and hummus, beneficial for heart health.)
• Vitamins & Minerals: Good source of B vitamins, potassium (mushrooms), Vitamin C (peppers), and Iron. (Contributes to overall nutrient intake.)

Preparation time

• Prep time: 15 minutes (Includes cleaning mushrooms, chopping vegetables, and mixing the marinade.)
• Marinating time: 20-30 minutes (Essential passive time for flavour development.)
• Cook time: 10-15 minutes (Grilling the mushrooms and optional vegetables.)
• Total time: Approximately 45-60 minutes (From start to finish, including marinating time, making it feasible for a weeknight meal.)

How to Serve

These Grilled Portobello Wraps are fantastic on their own, but pairing them with the right sides can elevate the meal:

• Presentation:
  • Slice the wraps in half diagonally to showcase the colourful fillings.
  • Secure the wraps with parchment paper or foil if packing for lunch or a picnic.
  • Arrange wraps on a platter for sharing.
• Serving Temperature:
  • Best served immediately while the grilled mushrooms are warm and the greens are fresh.
  • They can also be enjoyed at room temperature, making them great for packed lunches.
• Side Dish Suggestions:
  • Light Salad: A simple green salad with a light vinaigrette complements the smoky flavours without being heavy.
  • Soup: Pair with a creamy tomato soup or a light vegetable broth for a comforting meal.
  • Chips and Dip: Tortilla chips with salsa or guacamole add a satisfying crunch.
  • Sweet Potato Fries: Baked or air-fried sweet potato fries offer a slightly sweet counterpoint.
  • Fruit Salad: A refreshing fruit salad provides a light and sweet finish.
  • Quinoa Salad: A lemon-herb quinoa salad adds extra protein and grains.
• Garnishes:
  • A drizzle of extra balsamic glaze over the top.
  • A dollop of extra hummus or your chosen spread on the side for dipping.
  • A sprinkle of fresh parsley or cilantro.

Additional tips

1. Mushroom Mastery: Choose portobellos that are firm and heavy for their size, with smooth caps. Avoid any that look slimy or bruised. When cleaning, a gentle wipe is best. If you must rinse, do it very quickly and pat thoroughly dry immediately to prevent waterlogging, which hinders good grilling and caramelization.
2. Marinade Magic: Don’t rush the marinating process; even 20-30 minutes makes a huge difference in infusing the mushrooms with flavour. For deeper taste, marinate longer (up to 2 hours refrigerated). Feel free to experiment with the marinade – add smoked paprika for extra smokiness, a pinch of red pepper flakes for heat, or swap balsamic for soy sauce/tamari for an umami twist.
3. Grilling Techniques: Ensure your grill is properly preheated. Medium-high heat is key for getting those beautiful grill marks and cooking the mushrooms through without drying them out. Avoid constantly moving the mushrooms; let them sit undisturbed for several minutes per side to develop char. If using an indoor grill pan, you might need slightly longer cooking times and ensure good ventilation.
4. Vegetable Variety: Don’t feel limited to peppers and onions! Zucchini slices, asparagus spears, sliced eggplant, or even cherry tomatoes (added towards the end of grilling) work wonderfully. Grilling the veggies alongside the mushrooms adds another layer of smoky flavour, but fresh, crisp veggies like cucumber ribbons or shredded carrots can also be added during assembly for texture contrast.
5. Spread Sensations: Hummus is a great base, but explore other options! Pesto adds a vibrant herbaceous flavour, garlic aioli provides creamy richness, whipped feta offers tangy creaminess, or even a layer of guacamole or mashed avocado works beautifully. Choose a spread that complements the other fillings.
6. Make-Ahead Strategy: You can streamline preparation by making components ahead. The marinade can be whisked together and stored in the fridge for a couple of days. Vegetables can be sliced and stored in an airtight container. You can even grill the mushrooms and veggies ahead of time and store them in the fridge for 2-3 days. Reheat briefly before assembling, or enjoy the wraps cold/room temperature.
7. Boost the Protein: While satisfying, you can easily increase the protein content. Add a layer of cooked lentils or chickpeas (perhaps tossed with a little lemon juice and herbs) into the wrap. Crumbled, sautéed tofu or tempeh marinated alongside the mushrooms also works well for a plant-based boost.
8. Wrap Alternatives: If you’re out of tortillas or want a lower-carb option, these fillings are fantastic in large lettuce cups (like butter lettuce or romaine) for a fresh, crunchy experience. They also work well stuffed into pita pockets or even served deconstructed as a grilled portobello bowl over quinoa or mixed greens.

FAQ section

1. Q: Can I make these Grilled Portobello Wraps vegan?
   A: Absolutely! This recipe is easily made vegan. Simply ensure your chosen spread (like hummus or a vegan pesto/aioli) is dairy-free and omit the optional cheese, or use your favourite vegan cheese alternative. The core ingredients – mushrooms, veggies, marinade, and tortillas (check ingredients) – are naturally plant-based.
2. Q: Can I use other types of mushrooms for this recipe?
   A: While large portobello mushrooms are ideal due to their size and meaty texture, which holds up well to grilling and slicing, you could substitute them. Large cremini (baby bella) mushrooms could work, but you’d need more of them. King oyster mushrooms, sliced lengthwise, also grill well and have a firm texture. Smaller mushrooms are harder to manage on the grill and won’t provide the same ‘steak-like’ feel in the wrap.
3. Q: What if I don’t have an outdoor grill or indoor grill pan?
   A: No problem! You can achieve similar results using other methods.
   • Broiler: Place marinated mushrooms on a baking sheet lined with foil, cap-side down. Broil on high for 5-7 minutes per side, watching carefully to prevent burning.
   • Oven Roasting: Roast at a high temperature (around 425°F or 220°C) on a baking sheet for 15-20 minutes, flipping halfway through, until tender. You won’t get grill marks, but the flavour will still be delicious.
   • Stovetop Skillet: Sear the mushrooms in a hot, lightly oiled cast-iron skillet over medium-high heat for 5-7 minutes per side.
4. Q: How should I store leftover Grilled Portobello Wraps?
   A: Assembled wraps can become soggy if stored for too long. It’s best to store the components separately in airtight containers in the refrigerator. Store the sliced grilled mushrooms, any leftover grilled vegetables, and fresh greens separately. They should last for 2-3 days. Reheat the mushrooms and veggies briefly (microwave, skillet, or oven) before assembling fresh wraps when ready to eat.
5. Q: Can I prepare parts of this recipe ahead of time?
   A: Yes, this recipe lends itself well to prepping ahead. You can clean the mushrooms, slice the vegetables, and whisk together the marinade a day or two in advance, storing them separately in the fridge. You can even marinate the mushrooms for a few hours before you plan to grill. This makes assembly much quicker on the day you want to serve them.
6. Q: Are portobello mushrooms a good meat substitute in wraps?
   A: Portobello mushrooms are one of the most popular vegetarian meat substitutes for good reason! Their large size, dense and chewy texture, and ability to soak up marinades make them incredibly satisfying. When grilled, they develop a deep, savory, umami flavour that many find reminiscent of meat, making these wraps appealing even to non-vegetarians.
7. Q: My grilled mushrooms sometimes seem watery. How can I prevent this?
   A: Mushrooms contain a lot of water. To minimize sogginess: 1) Avoid soaking mushrooms when cleaning – wipe them instead. 2) Don’t overcrowd the grill; cook in batches if necessary to allow moisture to evaporate. 3) Use medium-high heat; heat that’s too low will steam the mushrooms instead of searing them. 4) Don’t salt the mushrooms until just before or during grilling, as salt draws out moisture.
8. Q: What other fillings work well in these wraps?
   A: Get creative! Besides the suggested veggies, consider adding: roasted sweet potatoes, black beans or chickpeas, corn salsa, pickled red onions for extra tang, sun-dried tomatoes, artichoke hearts, different greens like kale or romaine, or even a sprinkle of toasted nuts or seeds for crunch. The grilled portobello provides a robust base that pairs well with many flavours.

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