Oftentimes, I find wrap sandwiches to be a little boring and lacking in flavor. But not this vegetarian one. It’s loaded with big flavor. Meaty and smokey Portobellos, sweet onions, tangy and creamy goat cheese, and gorgeous sun-dried tomatoes.
A quick marination in some balsamic vinegar and olive oil perks up the flavor of the mushrooms and onions and a sprinkle of dried thyme is a nice complement.
I mixed some whipped cream cheese in with the goat cheese because I knew I wanted the sandwich to be oozing with cheese, but the flavor of goat cheese is too strong to use in large quantities. Once assembled, you can place the wraps back on the grill pan for a minute to warm the cheese.
Note: When I cook Portobellos, I remove the gills as they can be unappetizing and can discolor your dish. They can be easily scraped out with a knife or even a spoon.
Portobello Wraps with Goat Cheese and Sun-Dried Tomatoes
- 1 large sweet onion, sliced
- 4-6 large Portobello Mushroom Caps, sliced
- 4 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Worchestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- salt and pepper
- 1/4 cup sliced sun-dried tomatoes soaked in warm water for 5 minutes
- 1/2 cup cumbled goat cheese
- 2 tablespoons whipped cream cheese
- 4 pieces of Flat Bread
- Combine oil, Balsamic vinegar, Worcestershire sauce, garlic powder, and thyme in a large bowl. Stir to combine and add onions and mushrooms. Toss to coat. Let marinate 15-20 minutes. Season with salt and pepper.
- Heat a grill pan over medium-high heat. Add onions and mushrooms and saute until browned.
- In a small bowl, mix together goat cheese and cream cheese.
- Divide the mushroom/onion mixture between the pieces of flat bread, sprinkle with sun-dried tomatoes, and top with cheese mixture. Roll up and place back on grill pan for a minute to warm the cheese.
Yield: 4 servings