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Home > Dining Out > Restaurant Guide > Ope's
Recipe From Ope's
Organic Portobello Wrap
Portobello mushrooms
Paprika
Onions, chopped
Garlic, diced
4 organic tomato-basil wraps
8 oz. hummus
6 oz. rice or soy pepper-jack “cheese”
Organic baby spinach leaves
Organic tomatoes, diced
Organic onions, diced
Lightly sprinkle the portobello mushrooms with the paprika, onions, and
garlic. Place the mushrooms on a very hot grill and cook them, top-side
down, for 3 minutes. Then turn them over and cook them for 3 minutes on
the other side.
Place the tomato-basil wraps flat on a dish. On each wrap, spread a thin
layer of hummus topped lightly with rice or soy pepper-jack “cheese.”
Add a few washed baby spinach leaves on top of the “cheese.”
Sprinkle the diced organic tomatoes and onions over the spinach, followed
by slices of the grilled mushrooms.
Fold up flaps at opposite ends of each wrap and roll up gently, bake for
5 to 8 minutes at 350F until wrap is just slightly brown, remove, cool
a bit, and enjoy.
Makes four servings.
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