1. Marinate the Mushrooms
- In a small bowl, whisk together balsamic vinegar, soy sauce, olive oil, Dijon mustard, smoked paprika, garlic powder, and black pepper.
- Place sliced mushrooms in a shallow dish and pour the marinade over them. Let sit for 15-20 minutes, tossing occasionally.
2. Cook the Mushrooms
- Grill: Preheat a grill or grill pan over medium heat. Cook marinated mushrooms for 3-4 minutes per side, until tender and slightly charred.
- Sauté: Heat a pan over medium heat, add mushrooms, and cook for 5-7 minutes, stirring occasionally until they release their juices and become tender.
- Oven-Bake: Spread mushrooms on a baking sheet and roast at 375°F (190°C) for 15 minutes, flipping halfway.
3. Assemble the Wrap
- Spread a generous layer of hummus, avocado, or vegan mayo onto each tortilla.
- Layer with lettuce/spinach, onions, tomatoes, cucumber, carrots, and fresh herbs.
- Add the cooked mushrooms, distributing evenly.
- Fold in the sides and roll tightly into a wrap.
4. Serve & Enjoy
- Slice in half and serve immediately.
- For extra crispiness, lightly toast the wrap on a pan for 1-2 minutes per side before serving.
Serving Suggestions:
✅ Serve with a side of sweet potato fries or a fresh salad.
✅ Pair with a tahini dressing, garlic yogurt sauce, or a spicy sriracha drizzle.
✅ Make it a protein-packed meal by adding roasted chickpeas or grilled tofu.
Storage & Meal Prep Tips:
- Refrigeration: Store assembled wraps in the fridge for up to 1 day (best eaten fresh).
- Meal Prep: Keep cooked mushrooms and toppings separate, assembling fresh when ready to eat.
- Make-Ahead Option: Marinate mushrooms overnight for even more flavor.
Variants & Add-Ins:
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce.
- Cheesy Twist: Sprinkle in some nutritional yeast or add a slice of vegan cheese.
- Low-Carb Option: Use large lettuce leaves instead of tortillas for a lettuce wrap.
- Grain-Free Alternative: Swap tortillas for collard greens or a nori seaweed wrap.
FAQ:
Q: Can I use another type of mushroom?
Yes! Cremini or shiitake mushrooms work well, but portobellos provide the best meaty texture.
Q: Can I make this oil-free?
Absolutely! Just omit the olive oil from the marinade, and the mushrooms will still be flavorful.
Q: What’s the best tortilla to use?
Whole wheat, spinach, or gluten-free tortillas all work great. You can also use a pita or flatbread.
This Portobello Mushroom Wrap is a simple yet flavorful meal that’s both satisfying and healthy. Whether you’re craving a quick lunch or a nutritious dinner, this wrap is a go-to option for a delicious plant-based feast! 🌯🍄🌱✨
