Tuesday, May 30, 2017
Portobello "Steak" Wraps
Portobello “Steak” Wraps
2 medium Portobello mushrooms
2 tablespoons olive oil
2 medium peppers (orange, red), sliced
1 large sweet onion, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon balsamic vinegar
4 flour tortillas
vegan mozzarella cheese
vegan cream cheese (optional)
Heat nonstick 12-inch skillet over medium heat until hot. Brush both slides of mushrooms using 1 tablespoon oil. Add mushrooms to skillet and cook until tender and lightly browned, about 10 minutes, turning once. Transfer mushrooms to cutting board and cut into 1/4” thick slices; set aside.
In same skillet, heat remainig oil over medium heat until hot. Add peppers, onions, garlic, salt and pepper; cook until vegetables are tender (mine were a bit al dente).
Stir in vinegar; remove skillet from heat. Gently stir in sliced portobellos.
Spread tortillas on a baking sheet. Layer with a coating of vegan cream cheese (if using) then the veggie/mushroom mixture and top with a sprinkling of vegan mozzarella.
Put open tortillas under the broiler, just until vegan cheese is melted.
Remove, roll up and cut in half.