- Portabello mushroom caps (one large cap will make enough for two wraps)
- Worcester sauce
- Olive oil
- Salt and pepper
- Salad vegetables (i.e. leafy greens, cucumber, cilantro, tomato, avacado)
- Dressing (I mixed ranch with sraracha sauce)
I found some awesome whole portabello mushroom caps at the farmers market the other day. I rinsed the dirt off with a wet cloth and trimmed the stem. (Rinsing them in water will make them soggy and take away some of their flavor and nutients.) Then I placed it upside down and poured a little Worcester sauce on the inside of the mushroom (the grills) and let it marinate for one hour or so.
You can always switch this part up, but I used a grill pan and heated over medium/medium-low heat. Rub some olive oil over your portobello and sprinkle both side with a little salt and pepper. Then place mushroom grill side up on the hot skillet. Cook on that side for about 8 minutes and then flip and cook for another two minutes or so or until desired consistency.
While the mushroom is cooking I mixed some ranch with a splash of sriracha sauce. I happened to also find some good spinach, tomatoes, cucumbers, and avocados at the farmer’s market that I sliced up and tossed with the dressing I just made. Also heat up your tortilla in a skilled for thirty seconds on each side. Then I sliced my portabello once done. Wrap up in tortilla and enjoy!
Maybe next time I will try a bit of feta or goat cheese or nutritional yeast. Mushrooms ended up with more moisture than I was expecting. Not quite sure how to dry them a little before wrapping.