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Warm Boursin Portobello Mushroom Wraps

on June 9, 2022
last updated May 9, 2025
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These Marley's Menu Instagram viral 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 Boursin Portobello Mushroom Wraps give you juicy, cheesy, fresh deliciousness in under 30 minutes.

Featuring quick marinated and roasted portobello mushrooms, two types of cheeses, onions and other fresh ingredients, all pressed in a tasty wrap, I’m loving this lunch wrap so much right now, my Buffalo Chickpea Wrap is getting jealous!

Listen, as a mom-on-the-go who doesn’t want to settle for boring food, lunch is hard, and I skip it more than I’d like to admit. But with this recipe, you get all the flavor in just 25 minutes, taking away all my lunchtime excuses! It’s just so quick & easy!

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

Portobello Mushroom Wraps Ingredient Highlights


I used Garlic & Fine Herbs Boursin, but any of their flavors will do.

I like using provolone in this wrap because it melts wonderfully to give you that gooey texture, but other cheeses work, too.

The tomato is optional here (it’s delish with and without it!). I used spinach, but any greens you have on hand will work to give you that crisp bite.

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

Vegetarian Wrap with Portobello Mushroom Tips and Tricks


How I Prep My Mushrooms and Onions

In order to avoid your portobello mushrooms getting soggy, it’s best not to rinse them with water to clean them. Simply take a paper towel or clean hands and rub off any visible dirt.

Then, 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.

All parts of the mushroom are edible, and I encourage 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.

sliced portobello mushrooms and red onion on a sheet pan
Peel and slice the onions and clean and slice your portobellos.

How I Season Portobellos and Onions for Roasting

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 olive oil, soy sauce, maple syrup, salt, and pepper and toss with the mushrooms and onions. Then, roast them.

How I Assemble My Boursin Wrap with Portobellos

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.

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 favorite options.

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 provolone and boursin cheese to mushroom wrap.
Spread the Boursin on your wrap and place the cheese on top.
Adding sliced tomatoes to portobello mushroom wrap.
Add the sliced tomatoes next.
Adding spinach to wrap with herbed cheese, provolone, and sliced tomatoes.
Follow the tomato up with the greens.
Adding marinated and roasted portobello mushrooms and red onion to hot wrap.
Finally, add the roasted mushrooms and onion and roll up.

I Like to Press My Wrap to Melt the Cheese

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 the wrap is warmed.

two halves of a portobello mushroom wrap stacked ontop of one another
Press or warm the Boursin wrap to melt the cheese.

How to Properly Store Leftover Wraps

This wrap will stay fresh and 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.

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

Warm Boursin Portobello Mushroom Wraps

5 from 3 votes
Marley Goldin
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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.
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.
    1 large portobello mushroom, ¼ large red onion
  • 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.
    1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon maple syrup, ¼ teaspoon salt, ¼ teaspoon pepper
  • 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.
    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
  • 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 horizontal, reaching from one side to the other.
    Then, fold the sides of the wrap over the fillings with two hands.
    Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap.
  • 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.

Video

Course Lunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Mushroom Wrap, Mushrooms, Sheet Pan, Tomato, Wrap for Lunch
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