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Brush portabella strips with 1 tablespoon olive oil and sprinkle with pepper and salt. Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
While mushrooms are cooking, warm warps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice into thin strips and sprinkle with more salt and pepper, if desired. Place mushrooms on tortillas and roll into a wrap.
Adapted for Manfredini Enterprises from the Mushroom Council.
Find more Fresh Friday recipes on the Mediterranean Foods Alliance website.
Have a great weekend!
- The Oldways Staﬀ
- 4 large portabella mushrooms, sliced (or 8 ounces white button mushrooms, quartered)
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- Salt, to taste
- ¼ cup low-fat mayonnaise
- 2 teaspoons fresh minced ginger
- 2 cups fresh baby spinach
- 2 small tomatoes, thinly sliced
- 4 whole wheat tortillas