4portabella mushroomslarge, cleaned, dried, stem and gills removed
3tablespoonextra virgin olive oil
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.