Well, I think my body knows it's spring...I'm ready for fresh vegetables! So, here is something new on our menu; the Portabello Pesto Wrapini (similar to something on the Jason's Deli menu). It is easy, filling, and nutritious.
I say it can be 2 servings if you don't add any side items, but if you serve some fresh fruit with it it could easily serve 4 people, if they are the kind of people who can turn down food even though it's difficult to resist one more bite.
1pkg. Portabello Mushroom Heads (they are packaged in 2's)
2 Garlic Herb Wraps (Mission Brand is great, come in packs of 10)
2-3 Tbsp. pesto sauce (I use Biutoni)
1/2c. alfalfa sprouts
4 slices Provolone Cheese
1 cup fresh spinach leaves
1Tbs. olive oil
fresh ground salt and pepper to taste
I set my stovetop griddle* to 250-275 degrees Farenheit. Place mushroom heads on griddle (gill side up) and drizzle with olive oil and salt/pepper. Very little oil should be on the griddle, just a few small drops. Turn after a few minutes, then slice mushrooms in long strips about 1/2" thick after 5-7 minutes cooking. Let cook about 10-15 minutes, turning occasionally, until tender and cooked through. Put on paper towel to rest. Place wraps on griddle to heat about 5-10 seconds on ONE SIDE ONLY. Remove and place the heated side up on your plates. Doing so keeps the messy bit to a minimum. Heat Pesto slightly in microwave about 30 seconds to 1 minute. Spread about 1/2-1 Tbsp. Pesto on each wrap, straight down the middle. Then place your cheese, sprouts, and spinach. Lastly put mushroom slices on wrap. Fold two sides in and roll (look at instructions on wrap package). Place rolled wrap back on griddle, and put heavy pan on top to flatten slightly. Grill for about 1-2 minutes either side to let it crisp slightly. Place on plate and cut in half to serve. Enjoy! Goes great with fresh fruit or orange juice.
*Can be done in skillet as well, but using the griddle gives more space for heating the wraps.