It’s still grilling season and with Labor Day right around the corner, I’ve found a delicious meatless recipe everyone will love! If you’re having a hard time giving up meat, portobello mushrooms are the perfect substitute for all you steak and beef lovers. It has a firm, meaty texture and delicate flavor that’s great for roasting, grilling and even burgers!
I love a good mushroom dish and think you’ll find this recipe quick and easy to prepare. As always, let me know if you decide to put a twist on any of these recipes. Share your pics with us by using the hashtag #MeatlessWithNUBIA
4 Portobello mushrooms (1 pound total), cleaned, stemmed, and gills scraped, if desired
1/3 cup bottled light clear Italian salad dressing
1 large yellow or red sweet pepper, stemmed, seeded, and quartered
Nonstick cooking spray
4 whole wheat wraps
2 tablespoons purchased basil pesto
8 lettuce leaves
1 medium tomato, sliced
In a large reseal-able plastic bag or an airtight container, combine mushroom caps and dressing. 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 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.)
Lay whole wheat wraps flat on a counter. Spread wraps with pesto. Divide lettuce and tomato slices among wraps, arranging them evenly across the lower third of each wrap. Slice mushroom caps and pepper quarters; place slices evenly over tomatoes.
Tightly roll up wraps; secure with toothpicks. Serve immediately. Makes 4 servings (1 wrap per serving)