Go Back
–+ servings
herbed cheese portobello mushroom wrap in a little box surrounded by graphic parchment paper

Warm Boursin Portobello Mushroom Wraps

Print Recipe
These Portobello Mushroom Wraps are packed with flavor between the marinated mushrooms and onions, fresh toppings, and two types of cheese.
Course Lunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Mushroom Wrap, Mushrooms, Sheet Pan, Tomato, Wrap for Lunch
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 wrap
Author Marley Goldin

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!

Notes

  • 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.