On a recent hike, Mr. N and I stumbled across a very interesting looking yellow mushroom. The always curious Mr. N decided to pick up a book on mushrooms so we could learn more about it. I think knowing that some mushrooms are poisonous was interesting to him. Unfortunately, we didn’t take a very good picture of it, but the closest we could find based on our memory was the Hygrophorus vitellinus. However, it looked a bit like the image of the Death Cap we found on this page. As long as we’re not sure, we’re going to stick with mushrooms we know are edible–Portabellos!
These portabello wraps are easy and healthy and used to be a staple in our dinner routine for those nights we didn’t want to waste many calories, but one time I put too much black pepper on them and Kristy swore them off for a while. After a long hiatus, though, she let me make them again. They’re good, healthy, and really filling.
First, slice the portabellos, onions and red pepper into long strips.
Wipe out the pan, then cook the red pepper in a little bit of water for about 8 more minutes.
When those are done and the water is evaporated, toss the onions and mushrooms back in the pan to mix it all together, salt and pepper it to taste (Kristy’s, not mine), then take a big scoop and slap it on a pita. Toss on a pinch of mozzarella cheese and bake it in the oven for a few minutes.
I think this could be easily tweaked, with say zucchini or yellow squash in place of the peppers, but whatever you do, stick with edible mushrooms and since this is a family blog, stay away from these.
Print this recipe: Portabello Wraps