Tuesday, April 5, 2011

Portobella Mushroom and Roasted Red Pepper Wrap

This is another recipe inspired by Shipfeifers.  I am working from 11 year old memories, but I think I did a pretty good job.  I used a store bought flat bread which I purchased at Trader Joe's. 

1 tablespoon olive oil
3 garlic cloves, minced
4 portobella mushrooms, cleaned, stemmed and sliced
1 12- ounce jar of roasted red bell peppers, rinsed, drained and sliced
1 teaspoon sea salt

Feta Cheese
Feta Cheese dressing/dipping sauce

4-Flat bread, store bought or homemade

  1. Warm the oil in a large skillet over medium heat.  Add the garlic and saute until fragrant, about 30 seconds.  Add the mushrooms and cook until they begin to release their moisture.  Add the roasted red bell peppers and the salt.  Cook until all the flavors are combined and the mixture is thickened up a bit.
  2. Place a 1/4 of filling on your flat bread, top with feta cheese and the Feta Cheese dressing/dipping sauce. 
  3. Fold up and commence eating, but be careful this is a messy recipe.
The following calories are for the mushroom roaster red bell pepper filling only and does not include the calories for the bread, feta cheese or Feta Cheese dressing/dipping sauce. 

Serves 4: Calories 45, Fat 2 grams, and Fiber 4 grams

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