Portobello Mushroom Wraps with Buffalo Mozzarella and Piquillo Peppers
- Yield: 4 servings
These wraps feature Piquillos peppers. These tangy sweet and smoky peppers make a great pantry staple to liven up sandwiches, sauces and dips.
Ingredients
- 1 1/4 pounds Portobello mushrooms (4 large)-- stems trimmed to the base, caps brushed clean
- 3tablespoons extra virgin olive oil
- 1/4teaspoon sea salt
- 1/8teaspoon freshly ground black pepper
- For the wraps:
- 4 whole wheat tortillas
- Pimention Mayonnaise (mix together 1/2 cup light mayo, 2 teaspoons lemon juice, and 2 teaspoons smoked sweet paprika)
- 12ounces buffalo mozzarella-- cut into 1/8
- sea salt and freshly ground black pepper to taste
- 8ounces (one jar) Piquillo or roasted red bell peppers
- 1 handful baby arugula
Instructions
Move oven rack to the top of the oven. Preheat oven to 500°F.
Preparing the mushrooms: Cut the mushrooms in 1/4” slices. Lightly brush or spray jellyroll pan with olive oil. Spread the mushroom slices onto the pan in a single layer. Brush with the balance of the olive oil and sprinkle with the salt and pepper. Bake for 6 minutes. Remove from oven, turn the mushroom slices over. Return pan to the oven and continue baking for another 6 to 8 minutes until the slices are golden-brown at the edges. Remove from oven and transfer to a plate to cool.
Assembling the wraps:
Lay the 4 tortillas on a flat surface.
Spread 2 teaspoons of mayo on each tortilla
Arrange the mushrooms in a row across the bottom third of the tortillas.
Top with the mozzarella slices and sprinkle them with salt and pepper to taste.
Top with a row of piquillo peppers and the baby arugula leaves.
Roll each tortilla tightly, starting at the bottom and tucking in the filling as you roll towards the top. Place the tortillas on a cutting board, seam-side down, and cut in half. Serve immediately.
Recipe courtesy of Viviane Bauquet Farre, a chef, food and wine writer and photographer. She publishes foodandstyle.com, showcasing exuberant, fresh and modern recipes that are grounded in a deep love for seasonal ingredients, which she buys from local farmers or harvests from her own vegetable garden.
