Best 5 Grilled Portobello Mushroom Roasted Red Pepper Goat Cheese Wrap Recipes

ROASTED RED PEPPER, PORTOBELLO & GOAT CHEESE GRILLED CHEESE

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!

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.

GRILLED PORTOBELLO MUSHROOM, ROASTED RED PEPPER & GOAT CHEESE WRAP RECIPE - (4.4/5)

Steps:

• Mix the garlic powder, salt, pepper, basil and paprika and set aside. Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on the seasoning mix. Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren't burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap - but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap. After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it's lightly toasted.

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE

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.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Steps:

• Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
• Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
• In a large bowl, stir together the mushrooms and roasted peppers.
• In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
• (Per serving)
• Calories: 12
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugars: 1g
• Protein: 1g
• Calcium: 3mg
• Potassium: 101mg
• Free