PORTOBELLO-CHICKPEA WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
- Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.
- Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
- Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.
Nutrition Facts : Calories 400 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 630 milligrams, Carbohydrate 49 grams, Fiber 7 grams, Protein 15 grams
GRILLED PORTABELLA AND BELL PEPPER SANDWICHES
Try meatless magic from the grill with this hearty veggie sandwich.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
- Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
- Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 4 g, TransFat 0 g
PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE
Marinated portabella mushrooms with red pepper mayo. Serve with tomato, onion, and lettuce or your choice of toppings and enjoy.
Provided by J.T.
Categories Main Dish Recipes Burger Recipes Veggie
Time 2h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
- Preheat grill for medium-high heat and lightly oil the grate.
- Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
- Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
- Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 37.8 g, Cholesterol 21 mg, Fat 22.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 2458.7 mg, Sugar 9.4 g
GRILLED PORTOBELLO MUSHROOM, ROASTED RED PEPPER & GOAT CHEESE WRAP RECIPE - (4.4/5)
Provided by á-48387
Number Of Ingredients 9
Steps:
- Mix the garlic powder, salt, pepper, basil and paprika and set aside. Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on the seasoning mix. Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren't burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap - but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap. After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it's lightly toasted.
ROASTED RED PEPPER PORTABELLA MUSHROOMS
Make and share this Roasted Red Pepper Portabella Mushrooms recipe from Food.com.
Provided by pollen
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- whisk together oil, vinegar, salt, pepper, thyme.
- add garlic and red pepper.
- place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.
MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
- Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
- Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.
RED PEPPER PORTABELLA WRAPS
Make and share this Red Pepper Portabella Wraps recipe from Food.com.
Provided by manicbovine
Categories Lunch/Snacks
Time 15m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 10
Steps:
- Wipe any dirt of the portobello and slice into 1/2 inch strips.
- Slice the red pepper and onion into thin strips.
- Saute the pepper, onion, and mushroom in olive oil over medium-low heat until the peppers are tender. Salt to taste.
- Slice the cucumber and tomato. Rinse the sprouts and dry completely.
- Mash half the avocado onto each tortilla with a fork, add the sprouts, cucumber, tomato, and basil.
- Add the cooked mushroom/pepper mixture to each tortilla and wrap them up. They will be hard to close! Be sure to drip off the majority of moisture before adding it to the wrap; otherwise you'll have a sloppy mess.
- This is a little better when the pepper/mushroom mixture has been chilled to the same temperature as the vegetables.
Nutrition Facts : Calories 336.5, Fat 17.7, SaturatedFat 2.8, Sodium 209.8, Carbohydrate 42.4, Fiber 11.7, Sugar 10.1, Protein 8.6
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Category Healthy Vegetarian Sandwich RecipesCalories 257 per servingTotal Time 2 hrs 30 mins
- Combine mushroom caps and dressing in a large resealable plastic bag or an airtight container. Seal bag or container; turn to distribute dressing. Marinate in the refrigerator for 2 hours.
- Lightly coat pepper quarters with cooking spray. For a charcoal grill, grill mushroom caps and pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until tender and grill marks form, turning once halfway through grilling. Remove mushroom caps and pepper quarters from grill; set aside and cover with foil to keep warm. (For a gas grill, preheat grill. Reduce heat to medium-high. Place mushroom caps and pepper quarters on grill rack over heat. Cover and grill as above.)
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