Best 7 Grilled Portobello Mushroom Roasted Red Pepper Goat Cheese Wrap Recipes
Indulge in a symphony of flavors with our Grilled Portobello Mushroom, Roasted Red Pepper, and Goat Cheese Wrap, a culinary masterpiece that tantalizes your taste buds. This delectable wrap features succulent portobello mushrooms, grilled to perfection, complemented by the smoky sweetness of roasted red peppers and the tangy creaminess of goat cheese. Wrapped in a soft and pliable tortilla, every bite is a harmonious blend of textures and flavors, leaving you craving more.
Accompanying this main recipe are three additional culinary gems: a flavorful Portobello Mushroom Burger, a savory Grilled Portobello Mushroom and Goat Cheese Salad, and a delightful Portobello Mushroom and Spinach Stuffed Shells. Each recipe showcases the versatility of portobello mushrooms, offering unique flavor combinations and cooking techniques to satisfy every palate.
ROASTED RED PEPPER, PORTOBELLO & GOAT CHEESE GRILLED CHEESE
Meaty portobello mushroom, sweet roasted red pepper, fresh basil, and load of creamy goat cheese make this one delicious sandwich!
Provided by BS' in the Kitchen
Categories Sandwich
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 450F.
- While oven is preheating, brush mushroom with olive oil, sprinkle with garlic powder, paprika, & salt & pepper.
- Once oven is preheated, place mushroom and red pepper directly on rack. Place cookie sheet below to catch any dripping juice.
- Cook portobello about 15-20 minutes before removing, cook red pepper about 30 minutes, or until skin is black and blistering.
- After removing red pepper, place in a glass bowl with lid, or plastic wrap covering the top. This steams the red pepper, making the skin easier to remove.
- Once red pepper has cooled enough to handle, remove skin by rubbing/pulling with fingers.
- Butter the outside of each slice of bread, spread mayo on the inside of each slice.
- Place slices of roasted red pepper (I used half the pepper), slices of portobello mushroom, chopped basil, and enough goat cheese to cover the sandwich (about 60 grams in my case). Add more salt & pepper is desired.
- In a pan on medium heat with a lid, cook grilled cheese until browned and cheese is melting.
- Serve!
GRILLED PORTOBELLO MUSHROOMS
Steps:
- Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
- Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.
FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS
Steps:
- Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
- In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
- Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
- When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
- Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE
Categories Cheese Mushroom Vegetable Sauté Vegetarian Goat Cheese Spinach Bell Pepper Healthy Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
- Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.
SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GOAT CHEESE MUSHROOMS
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. -Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Choose portobello mushrooms that are large and firm, with a deep brown color and no blemishes.
- To easily remove the portobello mushroom stems, use a spoon to gently scrape them out.
- Brush the portobello mushrooms with olive oil and season them with salt and pepper before grilling.
- Cook the portobello mushrooms over medium-high heat for about 5 minutes per side, or until they are tender and slightly charred.
- Roast the red peppers in a 400°F oven for about 30 minutes, or until they are softened and slightly caramelized.
- Use a food processor to quickly and easily chop the sun-dried tomatoes and fresh basil.
- Spread the goat cheese on the tortillas before adding the other ingredients.
- Fold the tortillas in half or roll them up tightly to secure the wraps.
- Serve the wraps immediately or wrap them in plastic wrap and store them in the refrigerator for later.
Conclusion:
Grilled portobello mushroom, roasted red pepper, and goat cheese wraps are a delicious and satisfying meal that is perfect for lunch, dinner, or a snack. They are also a great way to use up leftover mushrooms and roasted red peppers. With a few simple ingredients and a little bit of time, you can create a flavorful and healthy wrap that the whole family will enjoy.
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