Recipe: Mushroom, Lettuce and Tomato Wraps (using portabella musrhooms)

MLT WRAPS



4 large portabella mushrooms, sliced
2 to 3 tablespoons olive oil
1 teaspoon salt-free steak seasoning
Salt (to taste)
FOR SERVING:
4 tortillas
1/2 cup low-fat mayonnaise
2 teaspoons fresh minced ginger
2 cups fresh baby spinach
2 small tomatoes, thinly sliced

Brush portabella strips with olive oil and sprinkle with steak seasoning and salt to taste.

IF GRILLING:
Preheat grill and once it is hot, cook portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6-8 minutes.

IF SAUTEING:
Heat olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

WHILE MUSHROOMS ARE COOKING:
Warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet.

Stir mayonnaise and ginger together and divide among tortillas, spreading to cover, then top with spinach and tomato slices.

WHEN MUSHROOMS ARE DONE:
Slice into thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.

Makes 4 servings
Source: Mushroom Council