Looking for a vegetarian meal that’s hearty, satisfying, and packed with flavor? You’ve found it! These Grilled Portobello Mushroom Wraps are my go-to for a quick weeknight dinner or a weekend lunch that feels a little bit special. The smoky, ‘meaty’ mushrooms pair perfectly with a creamy, garlicky white bean spread and a tangy crumble of goat cheese. It’s a flavor explosion wrapped in a warm tortilla, and it comes together in under an hour. Let’s get grilling!
Ingredients
• PREP: 30 minutes | MARINATE: 15 minutes | GRILL: 6 minutes | MAKES 4 servings
• 4 large portobello mushroom caps, stems and gills removed
• 1⁄4 cup or 60 ml bottled Italian salad dressing, divided
• 1 19-ounce or 540 g can white kidney beans, cannellini, drained and rinsed
• 2 cloves garlic, quartered
• 3 tablespoons or 45 ml olive oil
• 1 teaspoon or 3 g chile powder
• 1⁄4 teaspoon or 1.5 g salt
• 2 cups or 60 g baby spinach
• 1 tablespoon or 15 ml bottled Italian salad dressing
• 4 8-inch or 20 cm garlic-herb, spinach, or plain flour tortillas
• 4 ounces or 113 g goat cheese, chèvre, crumbled or 1 cup shredded Monterey Jack cheese
Instructions
1. Marinate & Prep: Generously brush both sides of the portobello caps with 1/4 cup or 60 ml of Italian dressing. Set them aside to marinate for 15 minutes. While they marinate, create the bean spread by combining the rinsed and drained cannellini beans, garlic, olive oil, chile powder, and salt in a food processor. Blend until the mixture is nearly smooth. In a separate bowl, toss the baby spinach with the remaining 1 tablespoon or 15 ml of dressing.
2. Grill the Mushrooms: Preheat your grill to medium heat. Place the marinated mushrooms directly on the grill rack. Grill for 6 to 8 minutes, flipping once, until tender and browned with beautiful grill marks. Remove from the grill and slice into strips.
3. Assemble & Serve: Lay out the tortillas. Spread a generous layer of the white bean mixture over each one. Top with the warm mushroom slices, dressed spinach, and a sprinkle of crumbled goat cheese or shredded Monterey Jack. Tightly roll up each tortilla, place seam-side down, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 537
• Total Fat: 28 g
• Saturated Fat: 8 g
• Cholesterol: 13 mg
• Sodium: 1,158 mg
• Carbohydrates: 58 g
• Fiber: 10 g
• Protein: 23 g
Pro Tips
• If your bean spread is too thick, add a tablespoon of water or a little more olive oil while blending until you reach a smooth, spreadable consistency.
• For a more pliable wrap that’s less likely to tear, warm your tortillas for 10-15 seconds per side in a dry skillet or directly on the grill grates before assembling.
• The white bean spread can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker on a busy night.
• Don’t crowd the grill. Ensure the mushrooms have enough space to sear properly and get those beautiful grill marks rather than steaming.
FAQ
Q: Are these portobello mushroom wraps a good source of protein
A: Yes, these wraps are an excellent source of plant-based protein. Each serving packs approximately 23 grams of protein, primarily from the creamy white bean spread and the goat cheese. The portobello mushrooms and tortilla also contribute, making it a hearty and satisfying vegetarian meal.
Q: How can I make these mushroom wraps vegan
A: To make this recipe vegan, simply substitute the goat cheese or Monterey Jack with your favorite dairy-free cheese crumbles or a sprinkle of nutritional yeast. Additionally, ensure the bottled Italian dressing you use is certified vegan, as some brands may contain cheese or other animal products.
Q: What if I don’t have a grill
A: No grill, no problem! You can cook the marinated portobello mushrooms in a grill pan or a large cast-iron skillet on the stovetop over medium-high heat for 3-4 minutes per side. Alternatively, you can roast them in an oven preheated to 400°F (200°C) for 15-20 minutes, flipping halfway through.
Q: Can I meal prep these vegetarian wraps for lunch
A: Absolutely! For best results, store the components separately in airtight containers in the refrigerator. The white bean spread can be made up to 3 days ahead, and the grilled mushrooms will keep for 2-3 days. When you’re ready to eat, assemble the wrap with the cold spread, reheated mushrooms, and fresh spinach to prevent it from becoming soggy.
