Dive in the savory goodness of this Vegan Grilled Portobello Mushroom Wrap, a delightful and quick option for a warm and cozy lunch. These grilled portobello mushrooms, marinated to perfection, not only add flavor and texture to wraps, salads, or sandwiches but also have an array of nutritional benefits. Portobello mushrooms are packed with vitamin B, vitamin D, and antioxidants (like Ergothioneine) which can contribute to a healthy immune system. Elevate your meal with the addition of marinated roasted red peppers to bring more color and flavor. This recipe is not only easy to make but versatile enough to be a finger-food at your next party, perfect for sports events, or casual gatherings.
Pro Tip: slice the wraps into pinwheels or use mini tortillas to transform this recipe into a finger food at your next event.
Bonus Alert: this meal takes less than 15 minutes to make, allowing you to spend more time watching sports or spending time with your friends and family at your next party.
*Want to easily and quickly cut up the mushrooms in this recipe? I enjoy using my Kyocera Ceramic Knife because it is ultra sharp and requires no effort to quickly cut up veggies and so much more. When I get ready to grill the mushrooms my favorite tool to use is this panini press. It’s a no fuss, no mess, easy to use, and clean appliance, and cooks the mushrooms to perfection.
Watch a video on how to easily make this Vegan Grilled Portobello Mushroom Wrap recipe:
- ½ cup balsamic vinegar
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 portobello mushrooms, sliced in ½ inch wide strips, optionally remove gills
- 4 whole wheat lavash wraps (sub tortillas, if lavash wraps are unavailable)
- 4 Tbsp plain hummus, divided
- 8 leaves romaine lettuce, divided
- 1 cup roasted red bell peppers, drained and divided
- Salt and pepper to taste
- In a small bowl or in a gallon ziplock plastic bag whisk together the balsamic vinegar, garlic powder, oregano, and basil.
- Add the mushrooms to a shallow dish, cover with marinade, and set aside in the fridge for a minimum of 2 hours or overnight.
- After marinating for desired time, remove mushrooms from liquid. In a panini maker or grill pan on medium heat add mushrooms and grill for 3 minutes per side or until tender.
- Meanwhile, in a pan over medium-high heat, warm lavash (or tortillas) for 30 seconds on each side or until warm.
- Assemble wraps by adding 1 Tbsp of hummus to each wrap and layer 2 leaves of lettuce, ¼ cup of roasted red bell peppers, and about 5 strips of portobello mushroom (or 1 whole mushroom) to each wrap. Season with salt and pepper to taste. Roll up the wrap, cut if desired, and serve.
For more wrap and sandwich recipes, check out:
Peanut Butter, Banana, & Honey Tortilla Wrap
5 Delicious Wrap Ideas For Lunch
Pulled Turkey Sandwich with Cabbage and Carrot Slaw
Chicken Bullet Bread Italian Sandwich
Chicken Tortas – The Latin Sandwich
Recipe by: Sarah Koszyk, MA, RDN
Photos and Video by: Alison Hoffman, BS, Dietetic Student
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