Grilled Portobello Wrap
I love grilling.
I used to be intimidated by it, but since I started a few weeks ago, I’ve been using our barbecue as often as possible. Grilling vegetables is so easy. And the results are magnificent.
Step 1: Turn on Grill
Step 2: Wait for Max to show up.
(photo by Gabrielle)
It’s pretty much a guarantee. Even though he knows by now we aren’t cooking meat (aside from salmon occasionally.)
Gabrielle grilled portobello mushrooms a week or so ago, and that inspired me to search for recipes featuring them. I came across a grilled portobello wrap recipe that sounded delicious (from a fellow Canadian blogger.) So tonight, wanting to make something simple for supper, I made my own version of it. Since it was so simple, I decided to make my own tortillas for it.
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried basil
salt and pepper to taste
2 portobello mushrooms (or you could use 4-6 large white mushrooms)
1/2 red pepper, cut into 3 or four pieces
2 flour tortillas
2-3 tbsp cream cheese (the original recipe had goat cheese, which would be awesome as well)
a handful of baby spinach
Preheat grill to 350°F. Combine olive oil, garlic powder, basil, and salt and pepper. Brush onto mushrooms and peppers. Grill, lid closed, turning partway through, until done.
Mash avocado and season with salt. Lay tortillas on work surface and spread cream cheese in a strip down the middle of each. Spread avocado mixture on top of cream cheese. Slice mushrooms and peppers into strips, then divide equally between the tortillas. Layer on spinach. Fold up and slice in half.
(makes 2-5, depending on size, adapted from Allrecipes.com)
1 cup all-purpose flour
1 /4 tsp salt
1/2 tsp baking powder
1/2 tsp dried basil or other herb of choice, optional
1 1/2 tsp butter, shortening, or lard (I use butter)
1/4 cup + 2 tbsp water
Mix together flour, salt, and baking powder. Using a fork, cut in butter (you may need to use your fingers to distribute it evenly.) Add water slowly and mix until the dough comes together. Knead a few minutes, adding more flour if the dough is too sticky. Divide into 2 to 5 balls. Preheat a frying pan.
Roll each ball into a circle on a floured surface using a floured rolling-pin. Cook in ungreased frying pan, watching carefully, until golden spots appear on bottom. Flip and cook other side. Be careful not to overcook or they will become brittle.
For tips on making tortillas and another photo of them, see my post here.
For this recipe I made two large tortillas and added basil, the first time I’ve tried that. It was a delicious addition, sure to be used again.
What do you love to grill?
Have you ever made your own tortillas?