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.