Thank you The Mushroom Council for sponsoring this post. The Mushroom Council encourages you to include mushrooms into your everyday recipes!
That’s it! I’m in love. Officially in love with these Balsamic Portabella Mushroom Wraps. You know when you make a meal and it turns out even better than you expected? This is THAT recipe. This sandwich wrap recipe is full of tender, savory portabellas, crisp romaine lettuce, ripe tomatoes, and topped with a fast-fresh basil mayonnaise that brings all of the flavors together.
This recipe is one of my new favorites!
I am a lifelong fan of mushrooms, and I enjoy them just about any way you can prepare them. More often than not, mushrooms appear in my menu as a side dish, topping, or appetizer. This recipe, however, features the hearty portabella mushroom as the star.
The inspiration for this fast + easy wrap are the flavors of summer that I love: balsamic, basil, and tomato. Mushrooms are so versatile, I knew they would be a perfect pairing.
Not only is this recipe super tasty, but it is also light and healthy. Even with a little of our basil mayo. 🙂 I couldn’t resist.
Here’s what you need to whip up these yummy wraps for yourself.
Ingredients Needed:
- Large portabella mushrooms
- Balsamic vinegar
- Olive oil
- Spinach sandwich wraps
- Tomato
- Romaine lettuce
- Parmesan cheese
- Mayonnaise
- Basil leaves
- Garlic
- Lemon
- Sea salt + black pepper
Mushrooms are grown and harvested all year long, so it is usually easy to find a wide variety of fresh mushrooms for this recipe.
TIP: Fresh mushrooms should be firm, smooth and dry on the outside (but not dried out). Many mushrooms will keep for one week in the fridge before you use them. Click here for more tips on selecting, storing and cleaning mushrooms from the Mushroom Council.
How to Make Basil Mayo:
- In a small food processor add the mayo, fresh basil leaves, crushed garlic cloves, the juice of half a lemon.
- Pulse and process until the basil is chopped and the mixture is the desired consistency.
- Taste, add salt and pepper as desired, and pulse again to combine.
- Transfer to a bowl or small jar and chill until ready to serve.
I like to make the basil mayonnaise first so it is ready to go when I’m ready to make the wraps. Also, making it ahead of time lets the garlic and basil flavors develop.
How to Make These Wraps:
- First, prepare the clean and dry portabellas by removing the stem and scooping out the gills (soft inside brown material) with a small spoon.
- In a small bowl, combine the balsamic vinegar, olive oil, salt and pepper.
- Next, brush both sides of the mushrooms with the balsamic mixture. Turn them cap side DOWN on a baking sheet. Pour the remaining balsmic and oil over the mushrooms. Set aside for several minutes to give the mushrooms time to absorb the flavors.
- Heat a well-oiled grill or grill pan to medium high. Place the mushrooms cap side DOWN on the grill. Grill approximately 3 – 4 minutes. Flip, and cook an additional 3 – 4 minutes.
- Then transfer to a dish and cover with foil. When ready to serve, slice the mushrooms into thin strips.
- To assemble, evenly spread the basil mayo over a spinach wrap. Place a handful of chopped lettuce in the center. Top with tomato slices, parmesan cheese, and the mushroom strips.
- Carefully fold by tucking in each side, then folding it over on itself, burrito style. Slice and serve with more of the basil mayo if desired.
You can prepare the mushrooms on the grill, on the stove top on a grill pan or skillet, or in the oven. That is just how easy it is to cook with mushrooms.
TIP: After you brush the mushrooms with the balsamic and oil mixture, pour the remaining balsamic over the top of the mushrooms with the cap down. This creates little “mushroom bowls” that soak up all of that tangy-sweet flavor.
We all know that mushrooms are a long time favorite of vegetarians, and this recipe is veggie-friendly. Mushrooms are also a great addition to any type of diet. Meatless Mondays, anyone? Bonus: adding mushrooms into your regular meal routine is a great way to boost your nutritional intake.
Did you know that mushrooms are the only natural source of Vitamin D in the produce aisle? Yep. And mushrooms are naturally fat-free, cholesterol free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants, and potassium.
Our recipe makes 4 large wraps. They can be cut in half to make 8 smaller servings. This recipe is perfect for lunches or light dinners. The combination of savory mushrooms, fresh vegetables, nutty cheese, and the basil mayo is satisfying and delicious.
More Tasty Mushroom Recipes:
Marinated Tomato Stuffed Portabellas
Roasted Brussel Sprouts with Tomatoes + Mushrooms
Boom Boom Stuffed Mushroom Appetizers
More Tips on this Mushroom Recipe:
- For the best tasting results, select only the freshest, firm, dry mushrooms from the produce section of your local grocer.
- If you don’t have a grill, prepare the mushrooms in an oiled skillet or under the oven broiler.
- Cover the mushrooms with foil after cooking. This will help them stay soft while you are waiting to prepare the rest of the ingredients.
- Swap out parmesan for mozzarella cheese if preferred.
- Find more tasty recipes and information at the Mushroom Council.
This recipe has it all. It is fast, fresh, and healthy. And it tastes so good. We can’t wait until you try these Balsamic Portabella Mushroom Wraps for yourself. Let us know what you think in the comments at the bottom of this post.
Balsamic Portabella Mushroom Wraps
Ingredients
For the Basil Mayo
- 1 cup mayonnaise
- 1 cup basil leaves fresh, packed
- 2 cloves garlic crushed
- juice of half a lemon
- sea salt to taste
- black pepper to taste
For the Mushroom Wraps
- 4 portabella mushrooms large, cleaned, dried, stem and gills removed
- 4 tablespoon balsamic vinegar
- 3 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 spinach wraps large
- 3 cups romaine lettuce chopped
- 1 tomato sliced
- 1/2 cup parmesan cheese shredded
Instructions
For the Basil Mayo
- In a small food processor add the mayo, fresh basil leaves, crushed garlic cloves, the juice of half a lemon.
- Pulse and process until the basil is chopped and the mixture is the desired consistency.
- Taste, add salt and pepper as desired, and pulse again to combine.
- Transfer to a bowl or small jar and chill until ready to serve.
For the Mushroom Wraps
- First, prepare the clean and dry portabella mushrooms by removing the stem and scooping out the gills (soft inside brown material) with a small spoon.
- In a small bowl, combine the balsamic vinegar, olive oil, salt and pepper.
- Next, brush both sides of the mushrooms with the balsamic mixture. Turn them cap side DOWN on a baking sheet. Pour the remaining balsmic and oil over the mushrooms. Set aside for several minutes to give the mushrooms time to absorb the flavors.
- Heat a well-oiled grill or grill pan to medium high. Place the mushrooms cap side DOWN on the grill. Grill approximately 3 – 4 minutes. Flip, and cook an additional 3 – 4 minutes.
- Then transfer to a dish and cover with foil. When ready to serve, slice the mushrooms into thin strips.
- To assemble, evenly spread the basil mayo over a spinach wrap. Place a handful of chopped lettuce in the center. Top with tomato slices, parmesan cheese, and the mushroom strips.
- Carefully fold the mushroom wrap by tucking in each side, then folding the wrap over on itself, burrito style. Slice and serve with more of the basil mayo if desired.
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