Grilled Portabella Hummus Wraps
I recently read that something like half of all people don’t like mushrooms. What the whaaa? Why?!
Mushrooms are awesome!
They’re a good source of protein and antioxidants like selenium which help prevent cell damage, and certain varieties also provide a dose of vitamins B and D making them especially great for vegans and vegetarians.
I personally love the meaty texture and how versatile they are and I’m constantly trying to find new ways to cook with them so I’m hoping that more than half of you like them as much I do!
The inspiration for this particular shroom recipe came from our recent trip to Carmel. I ordered something really similar while lounging by the pool at Carmel Valley Ranch and I was so impressed with how fresh and tasty they were that I had to recreate them for you.
By the way, I don’t know what it is about drinking cocktails and eating by the pool that inspires me to recreate recipes. The same thing happened with the falafel I had at the Four Seasons in Wailea. I’m beginning to wonder if it’s the food or the combination of sunshine and booze that leaves a lasting impression on me. Either way, I think it means I need to spend less time working and more time eating and drinking by the pool. Can someone pass that message on to my husband for me please? K, thanks.
I can tell you that when I recreated these at home, I ate them without any booze (unfortunately) but luckily they were just as delicious as I remembered them tasting by the pool. They’re also easy to make and are perfect to have for healthy lunches on the go.
The marinade for the mushrooms is super simple; we toss them in a combo of olive oil, tamari, and vinegar along with a sliced red pepper for extra veggie power. Then we grill them for less than five minutes on each side until they’re nice and juicy. Mmm…
While those are cooking, spread a little hummus (you can use classic or your favorite flavor) in the middle of the wrap, add a handful of arugula (or your favorite greens) and you’re good to go!
Now I took them a step further by adding quick pickled onions and carrots (inspired by the lovely Kate) but if you want to keep things simple than feel free to leave them out.
However I will say that I think they make a delicious addition so if you have the extra ten minutes to throw them together, by all means do!
Alright peeps, that’s a wrap! <see what I did there? ;)
I hope you have a fabulous weekend!!
8 ounces hummus (classic flavor or your favorite)
4 large (or 6 small) portabella caps, sliced
1 red bell pepper, cored and sliced
2 tablespoons olive oil
2 tablespoons tamari
1 tablespoon vinegar (white or balsamic)
6 large tortilla wraps
8 ounces arugula or other greens
Quick Pickled Vegetables
1 small red onion, thinly sliced
3 large carrots, peeled in thin strips
1/2 cup white vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon honey (or agave/maple syrup)
2 teaspoons fine sea salt
- Combine white vinegar, apple cider vinegar, red wine vinegar, water, honey and sea salt in a small saucepan and bring to a boil. Reduce heat, stir everything together and allow to simmer for a few minutes. Remove from heat and set aside.
- Stuff the sliced onion and carrot into a large jar (at least 16 ounces) and then pour the vinegar mixture on top. Allow it to cool to room temperature before covering and placing in the refrigerator for at least 1-2 hours before eating.
- Next combine the olive oil, tamari and vinegar of choice in a large bowl and then add the sliced mushrooms and red pepper. Toss together and allow to marinate.
- Prepare a grill pan by warming it over medium heat while the mushrooms marinate. Once it’s hot, transfer the marinated veggies (but not the liquid) to the grill pan and allow to cook for about 3-4 minutes on each side.
- Meanwhile spread about 2 tablespoons down the middle of each wrap and place a handful of arugula or preferred greens inside. Place the cooked mushrooms and peppers on top of the hummus and top with pickled veggies (allow excess liquid to drip off beforehand). You can allow it to cool to room temp then wrap it in foil or parchment paper to eat for lunches or fold in the sides while the mushrooms are warm and serve immediately. Store prepared wraps for up to 2-3 days.
Quick Pickled Onions and Carrots adapted from Cookie and Kate
Oh my gosh – I think you just nailed my perfect lunch!! This looks amazing. And people who don’t like mushrooms!? They be craze ;)
Thanks, Kaitlin! I’m glad you appreciate mushrooms as much as I do. :)
Oh man I pinned this immediately. I love portabellos in a sandwich!
Total mushroom lover over here!! I think it would definitely be hard to be vegan and not love mushrooms…or just sad. One of the two. Also, my daughter LOVES mushrooms. She’ll pick around everything else just to eat the mushrooms. A girl of my own heart. I knew she was mine :).
LOVE mushrooms! These look so insanely fresh and delicious. I’d totally devour that for lunch.
Ok, don’t hate me but I have a confession to make, I am one of those mushroom haters! I think its the texture? But I do have a hummus obsession, so this wrap might be exactly what I need to turn me into a mushroom lover! Have a great weekend!
Mushrooms for lunch, rock!
I love mushrooms now, but growing up I hated them just because of the way they looked. I feel like people have an aversion to raw mushrooms and then won’t try them cooked – but they should! Is there anything better than a mushroom and goat cheese omelette? Well, these wraps look yummy…
I actually love mushrooms, but the hubs hates them — so that makes cooking them impossible. And yes, I think good ideas come to me when boozing poolside as well. :) Happy weekend to YOU!
I hated mushrooms as a kid, but now I love them. They’re so good and go with everything!
I would also agree that you should be doing more poolside drinking/eating. I fully support a day that includes those things!
I don’t get it when people don’t like mushrooms either! My boyfriend doesn’t like them, which makes me sad because it means no mushroom risotto or coq au vin or grilled portabellos… ugh. I miss these foods lol! Although I did sneak mushrooms into pasta sauce a few weeks ago and either he didn’t notice, or didn’t say anything… I might have to test the waters here and see what else I can sneak them into haha.
These wraps look fantastic though. Love that they have hummus in them too!
Beautiful, I love mushrooms and all the ingredients you picked for this yummy wrap. I should prepare a wrap like one every evening or morning before work so I can skip the canteen food that makes me sick almost every day!
Ha, I used to be iffy on mushrooms, and sometimes I still get a little weird about cooking with certain types of mushrooms (maybe it’s the whole “fungus” thing?), but I LOVE portobellos. I actually just had a portobello burger over the weekend!
This looks incredibly delicious! I can’t wait to give this a try.
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There are people don’t like mushrooms? Insanity, I say! In any case, I will be trying these today. I absolutely love mushrooms.
It is insanity! I’m so glad you love them too, Jen. I hope you enjoy the wraps! :)