Best 2 Mushroom Wraps With Spinach Bell Peppers And Goat Cheese Recipes
Indulge in a culinary adventure with our delectable mushroom wraps, a harmonious blend of flavors and textures that will tantalize your taste buds. These wraps feature savory sautéed mushrooms as the star ingredient, complemented by tender baby spinach, crunchy bell peppers, and creamy goat cheese, all enveloped in a soft and pliable tortilla.
With variations ranging from classic portobello mushroom wraps to hearty shiitake and spinach wraps, this versatile dish offers options for every palate. Whether you prefer a vegetarian feast or a meaty indulgence with chicken or bacon, these wraps have something for everyone. Get ready to embark on a culinary journey filled with umami-rich mushrooms, vibrant vegetables, and tangy goat cheese.
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE
Categories Mushroom Marinate Roast Vegetarian Lunch Goat Cheese Parmesan Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For marinated mushrooms:
- Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
- For filling:
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
PORTABELLA MUSHROOM AND SPINACH WRAPS
Make and share this Portabella Mushroom and Spinach Wraps recipe from Food.com.
Provided by semichee
Categories Lunch/Snacks
Time 20m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
- Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
- Fold up the wrap and enjoy!
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Choose the right mushrooms: For this recipe, you'll want to use a firm mushroom with a meaty texture, such as cremini, shiitake, or portobello mushrooms.
- Cook the mushrooms properly: To get the best flavor out of your mushrooms, cook them over medium-high heat until they're browned and slightly caramelized.
- Don't overcrowd the pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam instead of brown.
- Season the mushrooms well: Be sure to season the mushrooms with salt and pepper to taste. This will help to enhance their flavor.
- Use a variety of vegetables: In addition to mushrooms, this recipe also calls for spinach, bell peppers, and goat cheese. Feel free to add or substitute other vegetables that you like, such as zucchini, kale, or broccoli.
- Wrap the wraps tightly: When assembling the wraps, be sure to wrap them tightly so that they don't fall apart when you eat them.
- Serve immediately: These wraps are best served immediately after they're made. However, you can also store them in an airtight container in the refrigerator for up to 2 days.
Conclusion:
These mushroom wraps are a delicious and easy-to-make meal that's perfect for a quick lunch or dinner. They're packed with flavor and nutrients, and they're sure to be a hit with everyone at your table. So next time you're looking for a healthy and satisfying meal, give these mushroom wraps a try!
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