Portobello Wraps with White Bean Spread

I’ve been really breaking out of my shell when it comes to vegetarian/vegan meals.

This recipe is not something I would have made a few years ago. I like to incorporate vegan/vegetarian meals into my diet, but this recipe is a little out there.

First, you make your own bean spread (almost like a hummus but with cannellini beans instead). I’ve never ONCE tried that before. Second, this wrap is just simply the bean spread, spinach, and portobello mushrooms (plus a little goat cheese). There’s not really much else inside. It doesn’t sound like it would be very filling.

But that’s the wrong idea to have. This wrap is actually very filling, and wonderfully flavorful.

I was pleasantly surprised when I bit into it for the first time. I love how meaty portobello mushrooms are, and they paired quite nicely with the white beans and spinach.

I’d eat this everyday for lunch if I could.

If you’re experimenting with vegan/vegetarian meals in the kitchen, you should add this to the rotation. It’s a quick midday pick-me-up that you might actually enjoy.

Portobello Wraps with White Bean Spread

• Servings: 4-6
• Time: 20 mins
• Difficulty: Easy
• Print

Marinated portobello mushrooms wrapped up with a chili white bean spread, spinach and goat cheese.

Ingredients

• 4 large portobello mushrooms, cleaned and sliced
• 1/4 cup Italian dressing
• 1 can white beans (cannellini), drained and rinsed
• 2 cloves garlic, minced
• 3 TBS. olive oil
• 1 tsp. chili powder
• salt & pepper
• 2 cups spinach
• 1/4 cup goat cheese
• Lavash or wraps, for serving

Directions

1. Toss mushroom slices with Italian dressing in a large bowl. Refrigerate for at least an hour to let the mushrooms marinate.
2. Meanwhile, make the bean spread: in a food processor, pulse together beans, galic, chili powder, salt and pepper. Gradually add in olive oil and pulse until a smooth paste forms (should look like hummus). Refrigerate until ready to serve.
3. Once mushrooms are done marinating, place on a baking sheet and broil for 3-4 minutes or until cooked through.
4. Make the wrap: spread a few spoonfuls of the bean spread on a wrap and top with spinach, goat cheese, and a couple of the mushroom slices. Roll up and serve.