Portobello Gyro Wraps
I get so distracted by my online arsenal of food blogs and Pinterest recipes that I often neglect my hefty cookbook collection. This week, I pulled out "Family Vegetarian Cooking" and came across a delicious recipe I had forgotten about. These wraps come together quickly (dinner, start to finish in less than 30 minutes--I swear), and are full of meaty mushrooms and gooey cheese. They are good to warm you up on a chilly winter day. The horseradish sauce is super yummy, and my own addition, but really is not necessary.
Portobello Gyro Wraps
-adapted from "Family Vegetarian Cooking" by Good Housekeeping
- 3 portobello mushroom caps (stems removed, gills scraped out with a spoon, and thinly sliced)
- 2 T. olive oil
- 2 yellow or red bell peppers, thinly sliced
- 1 large sweet yellow onion, thinly sliced
- 2 T. balsamic vinegar
- 4 pita flatbreads (pocketless)
- shredded or sliced mozzarella, provolone, or cheddar (provolone is my personal pref)
Heat large nonstick skillet over medium heat, add 1 T of oil and saute mushrooms until softened and lightly browned (5-7 minutes or so). Transfer to a plate, heat remaining tablespoon of oil, and saute peppers and onions until golden and softened to your liking (10-12ish minutes). I actually used two skillets at once for the peppers and onions, because I really like them to get browned and not steamed from overcrowding. Optional, not necessary. Stir together the cooked mushrooms and peppers/onions and add the balsamic, stirring to coat. Season with salt and pepper. Meanwhile, heat oven to 400 degrees. Lay pitas on a baking sheet, top with cheese, and bake for 5-7 minutes until cheese is melted and bread is slightly toasted. Roll each flatbread into a cone shape, and fill with mushroom and pepper mixture. I find it helpful to wrap the bottom part of the cone with foil, so as to catch the drips and keep the bread rolled up. Enjoy as-is, or with a sprinkle of extra balsamic, or with some horseradish sauce.
I had a Horseradish Dip mix from Penzeys that I mixed with some Greek yogurt, but you can easily mix up a horseradish sauce with a spoonful of prepared horseradish and some sour cream, yogurt, or mayo. Thin with milk to your desired consistency.