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