Portobello “Steak” Wraps
2 large portobello mushrooms, cut into strips*
a few crimini mushrooms, cut into strips*
1 large onion, cut into slivers
2 large jalapeños, roughly chopped
2 medium roma tomatoes, chopped
3 cloves garlic, minced
1-2 tbsp olive oil
salt and ground black pepper to taste
tomato chipotle wraps or flour tortillas
1. Heat the oil, saute the onions until soft. Add the jjalapeño and garlic, saute for three minutes. Next add the mushrooms and spices. Continue cooking until mushrooms begin to soften or about 5 minutes. Lastly add the tomatoes and cook until they break up, the mushrooms have soften and there is no liquid in the pan.
2. Heat the wraps/tortillas and assemble with mushroom mix. Serve alongside a green salad and some spicie roasted potatoes.
*Mushrooms can be substituted with strips of beef steak, or a mixture of steak and mushrooms.
Jalapeño Portobello "Steak" Wraps, Vegan with Beef Steak Option. Mushroom season is here, what better way to enjoy it than with this wrap recipe. Have dinner or lunch on the table in just 30 minutes.
October 7, 2012