This portobello mushroom wrap combines juicy and meaty portobello mushroom with red bell pepper and onion tossed in a simple sweet and savory glaze. Such a delicious way to eat more veggies and this recipe is completely vegan and dairy-free!
Try my new favorite lunch: Vegan portobello mushroom wrap!
Tortilla wrap sandwiches for quick lunches do not get old and I am always ready to wrap up a new version of them. I must make some variation of this kale chickpea wrap for myself almost weekly or this spicy buffalo cauliflower wrap whenever my husband is around for lunch. Or this crusted tofu tortilla wrap on the weekend that my kids absolutely LOVE.
This time I was craving all the veggies and tweaked my portobello poke recipe to make a grilled wrap instead, and it was fabulous! What we love the most are the slices of meaty, juicy and savory roasted portobello mushroom that meet pieces of crunchy red bell pepper and sweet onion all trapped in a warm tortilla hummus wrap. A must-try!
Let me know how you liked it! ❤️
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❤️ Why you will love this recipe
- Easy recipe that's highly customizable
- PACKED with umami and sweet flavor with a meaty bite
- Healthy and rich in fiber + vitamins from the veggies
- Makes for a filling and satisfying lunch
- Vegan, dairy-free and can be made gluten-free
🗒 Ingredient list (+ substitutions)
- Tortillas: For a burrito-style wrap as seen in the pictures, then I highly recommend using large burrito-size tortillas so you can nicely trap the filling ingredients inside. You can also make your own whole wheat tortillas or red lentil tortillas for this recipe, although these are usually smaller and you might want to serve them in an "open wrap" style like tacos or fajitas.
- Portobello mushroom: look for a fresh Portobello mushroom without any bruises. You can also use other mushrooms, such as white button or cremini if that's all you have. In that case, slice them in half or in thick slices and keep in mind that they will cook faster.
- Spinach: Baby spinach works well for this wrap since it welts nicely while roasting the sandwich in the pan. You can swap for baby kale if you prefer. Lettuce is also fine, especially thick leaves of crunchy romaine, so it can withstand the heat.
- Hummus: adds a nice creaminess to the wrap plus extra plant protein. I used the balsamic caramelized onion hummus from Cedar's, which gave the mushroom wrap even more flavor.
⭐️ Full list of ingredients down below in the recipe card!
📝 Variations
- Protein-packed vegetarian wraps: to make your wrap higher in plant-based protein, then add some roasted tofu or pan-fried marinated tempeh.
- Vegetables: red bell pepper can be swapped for other veggies, such as zucchini or eggplant. Have a peek at this vegan roasted vegetable sandwich for inspiration! You can also include more fresh veggies, such as shredded carrots, halved cherry tomatoes, sliced cucumber or avocado.
- Sauce: using hummus from the store makes this mushroom wrap very convenient, but you can make your own flavored hummus from scratch, such as kidney bean hummus, ultra-creamy butter bean hummus or this flavorful lemon dill hummus. You can also use other sauces for a different flavor profile, such as a 5-minute vegan cashew pesto or vegan tofu cream cheese. Or similarly to this vegan gyro wrap, you can add tons of freshness and a delicious Greek flavor by spreading a vegan cucumber mint tzatziki.
➡️ Watch how to make vegan portobello wrap
🍽 How to make portobello mushroom wrap
Step 1: Whisk the sauce ingredients together in a small bowl (soy sauce, balsamic vinegar, maple syrup and oregano).
Step 2: Slice the portobello mushroom into thick slices, and also slice the onion and red pepper.
Step 3: Warm up a large pan with a little oil, then add the vegetables and cook on medium-high heat until tender (but still crunchy).
Step 4: Pour the sauce over the veggies (careful for the splashes!).
Step 5: Keep cooking until most of the moisture has evaporated.
Step 6: Over a burrito-size tortilla, spread the hummus, then layer the spinach and cooked vegetables.
Step 7: Roll the wrap all the way up while tucking the ingredients tightly inside.
Step 8: Grill or pan-fry the wrap on both sides until golden brown and crispy.
⭐️ Find the detailed recipe down below in the recipe card!
💡 Helpful tips
- Portobello mushrooms release lots of liquid when cooking, so once you add the sauce to the pan, make sure to keep cooking until most of the moisture has evaporated. This will help your sandwich not become soggy!
- Try to keep the vegetables crunchy. To help with that, slice them on the thicker side and consider adding them to the pan a few minutes after the mushrooms.
- This recipe makes for one mushroom wrap, but you can easily double the recipe!
- Wait until right before serving to slice the wrap in half, since some of the juicy sauce might squeeze out. If you bring this sandwich on the go to enjoy later in the day, then I would recommend not slicing it right away and keeping it on wrapping paper.
❗️ Storage
This mushroom wrap is best enjoyed right away after being assembled. That being said, you can make it a few hours ahead, not slice it right away and keep it wrapped in foil or paper to keep the sauce and juice trapped inside.
You can cook the mushroom and vegetable mixture up to 3 days ahead to be able to whip up your sandwich in minutes on busy days. Simply warm up the veggies in the microwave before assembling the sandwich wrap.
❓ FAQs
Yes, the gills from Portobello are edible. I like to remove them before cooking so it gives the mushroom a cleaner look, but this is optional.
Simply use gluten-free tortilla wraps and swap the soy sauce for a GF tamari sauce!
Mushrooms release lots of water while cooking, so naturally your pan will turn a little watery while cooking the veggies. Be sure to let the mushroom cook until most of the moisture has been released and evaporated. Also in this case, once you pour the sauce into the pan, let it thicken and caramelize nicely before serving.
🌱 More vegan mushroom recipes you might like
I hope you like this portobello mushroom wrap recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Vegan Portobello Mushroom Wrap
Equipment
- Large pan
- Tong or spatula
- Measuring cups and spoons
Ingredients
For the portobello mushroom
- 1 large portobello mushrooms - stem and gills removed, then sliced
- ½ onion - sliced
- ½ red bell pepper - sliced
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- ½ tsp dried oregano
For the wrap
- 1 large tortilla wraps - burrito size
- 2-4 tbsp hummus or vegan mayo
- ½ cup baby spinach or lettuce
Instructions
- Prepare the vegetables (portobello, red pepper and onion) and warm up a large pan with a little olive oil. Then, add the vegetables to the pan (space them out) and cook on medium-high heat for about 5-8 minutes or until tender yet still underdone.
- While the veggies are cooking, combine in a small bowl the balsamic vinegar, soy sauce, maple syrup and oregano. Once the veggies are mostly done cooking, pour the sauce over the pan (careful for the splashes) and stir to coat the veggies. Let them simmer stirring once in a while until it forms a thicker glaze (you want to cook off the extra moisture), then remove from the heat.
- Lay a large burrito wrap on a clean surface and spread hummus all over it. Add a handful of spinach and then transfer the veggies over. Fold each side over the filling ingredients, then grab the bottom part and keep rolling all the way up while tucking the ingredients nicely inside.
- OPTIONAL: Warm up a small pan with a small amount of oil (I like using oil spray) and then, grill or pan-fry the wrap on each side until golden brown. Slice in half and enjoy!
Video
Notes
- Portobello mushrooms release lots of liquid when cooking, so once you add the sauce to the pan, make sure to keep cooking until most of the moisture has evaporated. This will help your sandwich be soggy!
- Try to keep the vegetables crunchy. To help with that, slice them on the thicker side and consider adding them to the pan a few minutes after the mushrooms.
- This recipe makes for one mushroom wrap, but you can easily double the recipe!
- Wait until right before serving to slice the wrap in half, since some of the juicy sauce might squeeze out. If you bring this sandwich on the go to enjoy later in the day, then I would recommend not slicing it and keeping it in wrapping paper.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Delicious recipe and such a fun way to serve portobello!