I love Pinterest. What a GREAT idea. After my wedding my favorite thing to pin became recipes. I have made so many recipes I found on Pinterest it’s not even funny! Almost all of them have turned out great too. Today I’m sharing with you my adaptation of a recipe for portobello, roasted red pepper, and goat cheese wraps. These are so yummy and even my meat loving husband approves! This is SO easy, seriously anyone can do it.
Photo courtesy of bsinthekitchen.com
Mine got nice and crispy on the outside but that’s how I like them!
Are you drooling yet? So my photos are not nearly as good or exciting as the original but whatever these babies taste delicious!
I took the original recipe and basically dumbed it down. It uses the grill and lots of spices. You can find the original recipe here. I only use 5 ingredients and make mine in a skillet. Here’s what you need.
Portobello, Roasted Red Pepper, and Goat Cheese Wraps
Serves 2 people with leftovers for lunch the next day!
1 4 oz. log of plain goat cheese (you could get the kind with herbs in it too that would be yummy!)
4 large portobello mushrooms chopped
1 small jar of roasted red peppers
small flour tortillas
avocado oil (or olive oil whatever you have on hand)
1.) Start by cleaning the portobello mushrooms by wiping them down with a damp paper towel. Never actually submerge mushrooms in water, they are like sponges and it will totally ruin your dish. Next chop them up into about one inch pieces.
2.) Chop up your roasted red peppers to the same size.
3.) Take your goat cheese out of the fridge, I like mine at room temp to easily smear on the tortillas.
4.) Next sautee your mushrooms in a large skillet with about a teaspoon of oil, until tender about 5-7 minutes. At the last minute toss in your roasted red peppers with the mushrooms just to warm them through.
5.) In another small skillet turn the heat on medium-high and spritz with avocado oil, add the first tortilla until lightly browned on one side, flip it over smear a little (or a lot) of goat cheese on the tortilla, then put some of the mushroom and pepper filling in. Top with another tortilla and flip the whole thing over so both sides are evenly browned.
6.) Turn the heat off and remove from the skillet. Cut into 4 pieces and serve immediately! Repeat step 5 again if you are serving more than one person.
Now I realize that mine are more like a quesadilla than anything but I don’t always make them like this. Sometimes I do the regular ‘wrap’ way which is just a little bit harder to flip in the pan. I use avocado oil because it is healthy and it also has a much higher heating point meaning it won’t burn as fast as some of the other types of cooking oils. My mom bought me one of those little oil spritz bottles so I can use as much as I need and not pour a ton in the pan, I think she bought it at homegoods. It’s really convenient!
I can’t even tell you how many times I’ve made these, and they are always so good, quick, and simple. Any beginning chef can master these! I’m actually surprised and how filling they are for being meatless. I hope you enjoyed this recipe and if you decide to make these please let me know if you liked them! If you follow me on Instagram you will see my other Pinterest recipe successes. Also don’t forget to follow me on Pinterest to see what my latest recipe pin might be! Thanks so much for reading, have a lovely day!