Portobello Cheese “Steak” Wraps

For the most part, aside from the occasional seafood dish, I am a vegetarian. My husband, on the other hand, is 100% meat-eater. Since my reasons for vegetarianism have nothing to do with animal rights (sorry!) I don’t mind cooking meat for him when he wants it. It’s much easier, however, to only cook one meal so that's what I do as often as I can.

If you are looking for great ways to get more vegetables in your diet, looking for ways to eat for less (meat is expensive), or just want to switch up the regular dinner rotation, then check out my recipe collection. The dishes I post here are delicious and have been approved by yours truly and her carnivorous better-half. Bon Appétit!



Total Time: 30 minutes   Servings: 4

4 portobello mushrooms, stems discarded
3 tbsp olive oil
1 small onion, halved and sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
½ tsp salt
½ tsp black pepper
2 tbsp water
1 tbsp balsamic vinegar
2 cups mozzarella cheese, shredded
4 pieces of flatbread (or pita)



1.  Remove the stems from your mushrooms and brush each side with olive oil.  You can either grill them at this point or brown them in a nonstick skillet on both sides.  This will take approx. 10 minutes.  Remove them to a paper towel covered cutting board or plate.
2.  In the same skillet, add the onion, bell pepper,  salt and pepper.  Sauté until they are slightly caramelized.
3.  Slice the mushrooms into 1/2 inch slices and add to the sauté mixture.  Stir in the water and balsamic vinegar.  Remove from heat and set aside.
4.  Meanwhile, place the 4 flatbread pieces on a cookie sheet and sprinkle with cheese.  Place under the broiler until the cheese is melted.
5.  Spoon the mushroom mixture onto each flatbread, fold and serve.