Boredom. That’s usually where I get my ideas from.
Yesterday I was hungry but didn’t know what I wanted to eat. I was out of leftovers. The husband wasn’t home to tempt me with fast food. And I had no desire to make a BORING old ham sandwich.
Then I remembered I picked up two HUGE Portabello mushroom caps last weekend. They just looked so good I had to buy them.
But what to DO with them?
I considered making a Cheddar Pepper Stuffed Portabello Burger but I had no buns. :( Then I though about a Pressed Portabella Sandwich with Roasted Peppers and Red Onion but I didn’t feel like making something that messy.
So I continued to rummage through my fridge.
A ha! Hummus.
Oh! and I have wraps!
And of course, I always have a bag of baby spinach. :)
That’s it! The seed was planted for simple, tasty, wrap. And that’s exactly what I ended up with.
Here’s how I did it…
- 1 tbsp balsalmic vinegar
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp tried thyme
- pinch of salt and pepper
- 1 Portabello cap
- 2 tbsp your favorite store bought hummus
- A handful of baby spinach
- Your favorite large Wrap or Tortilla
Mix the vinegars, honey, and spices.
Slice the Portabello about 1/4 of an inch thick (or thicker if you like the meaty texture.)
Put the vinegar mixture and sliced mushroom in a plastic baggy. Let sit for at least 20 minute. Longer the better.
When ready to make, grill the mushrooms 3-4 minutes a side based on thickness. I cooked mine in the George Foreman for about 3 minutes. (note: Save the marinade.)
Smear the hummus on the wrap.
Top with the spinach.
Lay the grilled Portabello mushroom slices on top and drizzle with a bit of the marinade.
Wrap and EAT!
Nutritional information may vary with your wrap/tortilla. This is what I calculated using Trader Joe’s Whole Grain with Flax Tortilla
|Servings||Amt per Serving|
|230||8g||9g||old: 5||new: 6|