Grilled Portobello Mushroom Wraps

This meatless barbecue satisfies with plenty of flavor, is lower in fat, and takes just 15 minutes to prepare. Pair it with grilled corn on the cob and a slice of watermelon.


For the grilled portobellos:

1 1/2 tablespoons olive oil

1 1/2 cloves garlic, finely chopped

1 1/2 teaspoons freshly chopped basil

Salt to taste

Freshly ground black pepper

2 portobello mushrooms

For the wraps:

1/2 cup cream cheese, low-fat whipped, or goat cheese

4 large flour tortillas

4 slices roasted red bell pepper, from a jar

Cooking instructions

For the grilled portobellos:

1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture. Set aside.

3. Grill the mushrooms until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1-inch strips, and let cool.

For the wraps:

4. Mix the cheese, the remaining 1/2 teaspoon of basil, salt, and pepper together. Set aside.

5. Lay the tortillas out and spread 2 tablespoons of the cream cheese mixture on each of them. Place one slice of roasted red pepper on each tortilla and divide the mushroom strips between the tortillas. Tightly roll each tortilla into a cylinder, ending with the seam side down. The wraps can be stored in the refrigerator for up to three days.

6. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap; number of servings: 4

Nutrition information

Per Serving

Calories 239

Fat 9 g

Protein 8 g

Sodium 418 mg

Carbohydrate 32 g

Fiber 2 g

Saturated fat 2 g