- 4 large portabella mushrooms, sliced (or 8 ounces white button mushrooms, quartered)
- 2-3 tablespoons olive oil
- 1 teaspoon salt-free steak seasoning
- Salt, to taste
- 4 Flatout wraps
- 1/2 cup low-fat mayonnaise
- 2 teaspoons fresh minced ginger
- 2 cups fresh baby spinach
- 2 small tomatoes, thinly sliced
This recipe can be prepared on the grill or stovetop.
Brush portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.
If grilling: preheat grill. Once grill is hot, cook portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.
If sauteing: heat olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
While mushrooms are cooking, warm wraps on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among wraps spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice into thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on wraps and roll into a wrap.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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