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Herbed Cheese Portobello Mushroom Wraps

on June 9, 2022
last updated July 21, 2022
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5 from 1 vote
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These Portobello Mushroom Wraps are packed with flavor between the marinated mushrooms and onions, fresh toppings, and two types of cheese.
herbed cheese portobello mushroom wrap in a little box surrounded by graphic parchment paper

Looking for a vegetarian lunch wrap that’s bursting with flavor? These hot and melty Herbed Cheese Portobello Mushroom Wraps give you juicy, cheesy, fresh deliciousness in under 30 minutes.

With quick marinated and roasted portobello mushrooms and onions, plus fresh ingredients and two types of cheeses, all pressed in a tasty wrap, this is by far one of the best vegetarian lunch recipes!

close up of portobello mushroom wrap sliced in half to reveal whats inside

As an environmental scientist, I’m always looking for delicious meat alternatives to help me lower my ecological footprint, and the mushrooms in this Portobello Mushroom Wrap recipe is an incredible replacement for steak!

Just like in this Vegetarian Philly Cheesesteak recipe, the “meaty” texture of the portobello mushrooms lends itself to the flavorful marinade and compliments the cheese and other fresh flavors in this vegetarian lunch wrap!

Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.

Portobello Mushroom Wraps Ingredients



Here’s everything you need:

  • Portobello mushroom. The star of this wrap!
  • Red onion. You’ll roast it in your marinade with the portobellos.
  • Olive oil. To help get the perfect texture on those mushrooms and onions.
  • Soy Sauce. For salinity and umami.
  • Maple Syrup. For a little bit of sweetness and to bring out the natrual sweetness of the red onion.
  • Salt & pepper. To amp up the deliciouness.
  • Herbed Cheese. This really brings a depth of flavor to your wrap. I used Boursin.
  • Provolone. It melts wonderfully and adds that gooey texture.
  • Tomato. For freshness, color, and sweetness. The tomato is optional here (it’s delish with and without it!).
  • Spinach. Or any other greens your have at home to give it some crunch.
  • Wrap. I used a spinach wrap, but you can also opt for a tortilla or any other wrap that you love!
spinach, pepper, salt, portobello mushroom, provolone cheese, red onion, herbed cheese, tomato, wrap, maple syrup, soy sauce, and olive oil

Portobello Mushroom Wraps Tips and Tricks



Prep Your Mushrooms and Onions

First, slice your mushrooms and onions so that you are left with long, thin pieces as pictured below. Spread them out evenly on a baking sheet, trying not to overcrowd the pan.

Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic mushrooms and onions for this recipe!

sliced portobello mushrooms and red onion on a sheet pan

Season and Roast Your Mushrooms and Onions

Next, add your olive oil, soy sauce, maple syrup, salt and pepper, and use two spoons or clean hands to toss, ensuring each mushroom and onion is coated in the marinade.

Stick it in your oven at 425°F to roast for 15 minutes.

adding oil, soy sauce, salt, pepper, and maple syrup to sliced portobello mushrooms and onion

Add Your Cheese First

Meanwhile, you can start to form your delicious vegetarian lunch wrap!

The first step is to spread a generous amount of herbed cheese onto the wrap, leaving some space around the edges.

Then, you can pile your provolone slices on top, right in the center of your wrap.

adding fillings to portobellow mushroom wrap starting with herbed cheese and provolone

Add Your Fresh Ingredients

Now, it’s time to add your fresh ingredients! I love tomato and spinach in this wrap, but these ingredients can easily be tailored to your taste! If you’re not a tomato fan, consider peppers, shredded carrots, or cucumbers.

Instead of spinach, you can opt for any greens or sprouts. Arugula, lettuce, and watercress are some of my favortie options.

Pile the Mushrooms On Top and Roll

Finally, you can add your roasted mushrooms and onions on top, and you’re ready to roll!

Rotate your plate so that the filling stretches horizontally across the wrap, from side to side. Next, fold the sides over your filling first, before tucking the side of the wrap closest to you underneath the filling.

Then, continue to roll away from you, until your filling is completely encased by the wrap.

adding marinated and roasted portobello mushrooms and red onion to sandwich wrap

Melt the Cheese

You have two optins here! If you have a panini press—use it! A panini press is exactly how I got those yummy grill marks on the portobello mushroom wraps pictured.

If you don’t have a panini press, stick your wrap back in the oven at 425°F for 5 more minutes, until the cheese is melted and wrap is warmed.

Green tip: Mushrooms are not only delicious, but considered a sustainable food. They have a relatively small environmental footprint as they take little water and energy to grow and emit little CO2.

Should You Have Leftovers

This wrap will stay fresh covered in the refrigerator for 2 to 3 days. You can reheat it in the oven or on a frying pan fit with a lid.

two halves of a portobello mushroom wrap stacked ontop of one another

Portobello Mushroom Wraps Frequently Asked Questions



How do I make my portobello not soggy?

It’s best not to rinse your portobellos with water to clean them. Simply take a paper towel or clean hands, and rub off any visible dirt.

Are you supposed to eat the gills of a portobello mushrooms?

All parts of the mushroom are edible, and I encrouage you to eat it all to avoid food waste! It’s important to note, however, that depending on how you cook your portobellos, the stems can be a bit fibrous, and the gills may turn your food a dark color.

In this portobello mushroom wrap, all parts of the mushroom should be used.

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Why You Should Make these Portobello Mushroom Wraps



  • It’s hot and melty. With two types of cheese!
  • It’s filling. Between the hearty veggies and deep flavors, you’ll feel full and satisfied.
  • It’s packed with flavor. The quick marinade gives your mushrooms and onions tons of flavor, and the herbed cheese rounds out this wrap.

If you’re loving these Portobello Mushroom Wraps and want more vegetarian mushroom dishes, check out this Hearty Mushroom Stew and these Crispy Fried Oyster Mushrooms.

herbed cheese portobello mushroom wrap in a little box surrounded by graphic parchment paper

Herbed Cheese Portobello Mushroom Wraps

5 from 1 vote
Marley Goldin
PRINT PIN RATE
These Portobello Mushroom Wraps are packed with flavor between the marinated mushrooms and onions, fresh toppings, and two types of cheese.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 wrap

Equipment

Ingredients
  

  • 1 large portobello mushroom
  • ¼ large red onion
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 large wrap of choice
  • 2 tablespoons herbed cheese (such as boursin—any flavor)
  • 3 slices provolone cheese
  • ½ large tomato or other fresh toppings like shredded carrots or peppers
  • ¼ cup spinach or other greens or sprouts

Instructions
 

  • Preheat your oven to 425°F and slice your mushrooms and onions and spread them out on a baking sheet.
  • Pour olive oil, soy sauce, maple syrup, salt, and pepper over mushrooms and onions and use two spoons or clean hands to toss, ensuring all of the mushrooms and onions are coated in the marinade.
  • Roast the mushrooms and onions for 15 minutes. Meanwhile, start to assemble your wrap.
  • Spread your herbed cheese over the wrap first. Then, stack the provolone slices, tomato, and spinach (or any other toppings of choice) in the center of your wrap.
  • After 15 minutes, remove your mushrooms and onions, but keep your oven on. Stack the roasted mushrooms and onions on top of your other fillings and roll your wrap.
    To roll, rotate your plate so the fillings are reaching from one side to the other.
  • Stick the wrap back in the oven for 5 minutes until the cheese is melted and the whole wrap is warm. Alternatively, you can use a panini press to finish off your wrap. Enjoy hot!

Pro Tips

  • I love adding tomato and spinach to this wrap for some freshness, but use what you have! Shredded carrots, bell peppers, cabbage, sprouts, lettuce, and arugula are all delicious alternatives.
  • I used the Garlic & Fine Herbs flavor of Boursin, but you can use any flavor of your choosing.
  • I love a quick wrap or burrito I can throw together! After you’ve tried this one, you check out this delicious Vegetarian Breakfast Burrito with Salsa.
Course Lunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Mushroom Wrap, Mushrooms, Sheet Pan, Tomato, Wrap for Lunch
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.

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