Grilled Portobello Mushroom Wrap

30 Minute Meals, American, Autumn, Cooking Methods, Course, Cuisine, Health and Diet, Low-Carb, Low-Sugar, Lunch, Main Dish, Meals, Recipes, Sandwich, Season, Spring, Summer, Type of Dish, Vegetarian, Winter
  • By Sarah Koszyk, MA, RDN on
  • January 26th, 2014

Grilled Portobello Mushroom Wrap
Prep time
Cook time
Total time
Grilled Portobello Mushrooms are easy to make and a great addition to any wrap, salad, sandwich, or grain dish. Enjoy a warm wrap for a cold winter lunch with this fast grilled Portobello mushroom wrap recipe. Adding in the marinated roasted red peppers gives extra flavor and color. The wraps can also be an easy-to-eat, finger-food appetizer at a party by just cutting the wraps into slices for people to munch on during the sports events.
Recipe type: Lunch, Wraps, Sandwiches, Vegetarian
Cuisine: American
Serves: 4
  • 2 Portobello Mushrooms
  • ½ cup balsamic vinegar
  • ½ tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt & Pepper to taste
  • 4 Flour Tortillas (I prefer to use La Tortilla Factory Carb-cutting tortillas)
  • 4 slices romaine lettuce
  • 4 slices roasted red peppers
  1. Slice mushrooms into strips.
  2. Place mushrooms, vinegar, garlic, oregano, and basil into a bag and marinate in fridge for 2-3 hours or overnight.
  3. Turn on grilling appliance (George Foreman or Panini maker).
  4. Remove liquid from mushrooms and grill mushrooms for about 6 minutes or until semi-soft.
  5. Heat medium sized pan to medium-high heat, and warm tortillas about 25 seconds on each side.
  6. Place pepper, mushroom, and lettuce in wrap and enjoy.
Nutrition Information
Serving size: 1 wrap Calories: 103.0 Fat: 2.2 Carbohydrates: 19.9 Sugar: 8.6 Sodium: 107.8 Fiber: 8.0 Protein: 5.8


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