Pesto-Grilled Portobello and Asparagus Wraps
Indulge in a savory blend of flavors with Pesto-Grilled Portobello and Asparagus Wraps. This delightful vegetarian dish is perfect for both lunch and dinner, offering a simple yet sophisticated way to enjoy seasonal vegetables. The rich, umami flavor of grilled portobello mushrooms pairs beautifully with the crispness of asparagus, all enhanced by a vibrant homemade basil pesto. These wraps are not only quick to prepare but also bursting with freshness, making them an excellent option for any meal. Ideal for busy weeknights or a delightful picnic, the recipe makes more than enough pesto to keep your meals exciting throughout the week. Give your taste buds a treat with this healthy, satisfying wrap that is sure to impress family and friends alike!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Basil leaves
3 cups (washed and dried)
Garlic cloves
2 large (peeled)
Parmesan cheese
2.5 inches x 2 inches (cubed)
Extra virgin olive oil
1/2 cup (for pesto plus 1 teaspoon for brushing)
Pine nuts
1/4 cup
Portobello mushroom caps
4 large (stems discarded)
Asparagus
1/2 lb (stems removed)
Flour tortillas
4 (cut in half (10-inch round))
Instructions
1
To prepare the pesto, place the basil leaves, peeled garlic cloves, and cubed parmesan cheese into a food processor fitted with a steel knife blade. Process for 2 to 3 minutes until the cheese is grated and the basil and garlic are finely chopped.
2
With the processor running, gradually drizzle in the extra virgin olive oil through the feed tube while continuing to blend until well combined. Pause to scrape down the sides of the bowl and process again until smooth.
3
Add the pine nuts and pulse a few times to mix them in without completely pureeing the mixture. Set the pesto aside.
4
Gently clean the portobello mushroom caps with a damp cloth to remove any dirt. Discard their stems. Brush the mushrooms and asparagus spears lightly with a teaspoon of extra virgin olive oil.
5
Preheat your grill or broiler. Once hot, place the portobello caps and asparagus directly onto the grill or under the broiler. Cook for about 10 to 12 minutes until they are tender and have nice grill marks.
6
After grilling, remove the vegetables and let them cool slightly. Slice each mushroom cap into four strips.
7
In a dry skillet over medium-high heat, warm each half of the tortillas for about 1 minute on each side until they puff up and are slightly golden.
8
Spread 1/2 tablespoon of the prepared pesto on each warm tortilla half, creating a flavorful base.
9
Layer the sliced portobello strips and grilled asparagus onto the pesto-coated tortillas.
10
Roll them up tightly and serve immediately, enjoying the delightful combination of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pesto-Grilled Portobello and Asparagus Wraps?
They are a savory vegetarian dish featuring grilled portobello mushrooms and asparagus wrapped in warm tortillas with homemade basil pesto.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian as it uses mushrooms, vegetables, cheese, and plant-based oils.
How do I make the homemade pesto for these wraps?
Process basil, garlic, and parmesan in a food processor, then slowly drizzle in olive oil before pulsing in pine nuts.
What ingredients are needed for the pesto?
You will need 3 cups of basil leaves, 2 garlic cloves, parmesan cheese, 1/2 cup of extra virgin olive oil, and 1/4 cup of pine nuts.
How long should I process the basil and cheese?
Process the basil, garlic, and cubed parmesan for about 2 to 3 minutes until finely chopped and the cheese is grated.
When do I add the olive oil to the pesto mixture?
Gradually drizzle the oil through the feed tube while the food processor is running to ensure it blends smoothly.
Should the pine nuts be completely pureed?
No, you should pulse the mixture only a few times after adding the pine nuts to mix them in without making them into a smooth puree.
How do I prepare the portobello mushrooms for grilling?
Clean the caps with a damp cloth to remove dirt and discard the stems before brushing them with olive oil.
Do I need to peel the asparagus?
No peeling is necessary, but you should remove the tough woody stems before grilling.
How much olive oil is used for the vegetables?
Use approximately one teaspoon of extra virgin olive oil to lightly brush the mushroom caps and asparagus spears.
What cooking methods can I use for the vegetables?
You can use either a grill or a broiler to cook the portobello mushrooms and asparagus.
How long do the vegetables need to cook?
Grill or broil the mushrooms and asparagus for about 10 to 12 minutes until they are tender.
How should I cut the portobello mushrooms after grilling?
Once slightly cooled, slice each grilled mushroom cap into four even strips.
How do I prepare the tortillas?
Warm the tortilla halves in a dry skillet over medium-high heat for about 1 minute per side until they puff up.
What size tortillas are recommended?
The recipe suggests using four 10-inch round flour tortillas, each cut in half.
How much pesto goes inside each wrap?
Spread about 1/2 tablespoon of the prepared pesto onto each warm tortilla half.
How do I assemble the final wraps?
Layer the grilled asparagus and mushroom strips over the pesto-covered tortilla, then roll them up tightly.
Can I make the pesto in advance?
Yes, the recipe makes extra pesto which can be stored and used for other meals throughout the week.
Is this a good recipe for a lunch?
Absolutely, these wraps are quick to prepare and make for a healthy, satisfying lunch or picnic meal.
What kind of cheese is used in this recipe?
The recipe calls for parmesan cheese, which is cubed before being processed into the pesto.
Can I use store-bought pesto instead?
While the recipe provides instructions for a vibrant homemade version, you can use store-bought pesto to save time.
What are the key flavor profiles of this dish?
The dish combines the umami of grilled mushrooms, the fresh crispness of asparagus, and the herbal brightness of basil pesto.
Do I need to use oil in the skillet for the tortillas?
No, the tortillas should be warmed in a dry skillet without any additional oil.
How many wraps does this recipe make?
Using four tortillas cut in half, the recipe yields eight individual wraps.
What should the texture of the pesto be?
The pesto should be smooth from the oil and basil, but with some texture from the lightly pulsed pine nuts.
Is it necessary to remove the mushroom stems?
Yes, the instructions specify discarding the stems to focus on the tender mushroom caps.
Can I use other types of mushrooms?
While portobellos are ideal for their size and texture, you could substitute with large cremini mushrooms if needed.
Is this recipe considered healthy?
Yes, it is a healthy option featuring fresh vegetables, heart-healthy olive oil, and nuts.
How should the garlic be prepared for the pesto?
The garlic cloves should be peeled but can be left whole as the food processor will chop them.
Should the wraps be served immediately?
Yes, serving them immediately while the vegetables and tortillas are still warm provides the best flavor and texture.