Magical Mushroom Wraps

Total prep & cook time: about 45 minutes + clean up

Shopping List

1 zucchini

1 cup (1 medium) diced onion

3-4 artichoke hearts (frozen or canned)

2 stalks of minced celery

fresh basil, tarragon & thyme

1-2 tsp rice wine vinegar

1 tsp of dijon mustard

1 tsp of raw sugar

1 tsp of corriander

1 cube frozen minced garlic or 1 clove fresh

2 tbsp of extra virgin olive oil

salt & pepper

juice of 1 lemon

Bragg's Amino Acids (I like the spray bottle)

portabello mushroom caps

Favorite lettuce (romaine, baby spinach, bagged herb salad, etc)

Favorite wrap (I enjoy a whole grain wrap with a good amount of fiber)

Favorite hummus (optional)

I start by making a tasty pickled relish starting with caramelizing the onion with 1 tbsp of extra virgin olive oil, salt (be easy on salt, because it will reduce and the artichokes added later will add saltiness), pepper, garlic, rice wine vinegar and sugar. I keep this on medium heat and stir to make sure the garlic doesn't burn. While that is "working" I take a vegetable peeler and start peeling the zucchini into ribbons and then dice those into small shavings of zucchini. Then I mince the celery and artichoke hearts. Once the onions are caramelized I drop the rest of the vegetables in the pot and add the ground coriandaer, mustard, lemon juice and a splash of water. Continue to cook for 15-20 minutes. While that cooks cut the fresh herbs and reserve for the very end. Once you cut the heat stir in the fresh herbs and let the warmth wilt them. 

Once the final ingredients go into the relish pull out another skillet or grill pan and start preheating it with the extra virgin olive oil in it. Add the mushroom caps and spray with the Bragg's sauce. It is a natural alternative to soy sauce that has lower sodium and essential amino acids. It is awesome for grilling vegetables and the spray bottle makes sure you get great coverage without too much sauce. Grill the mushrooms on medium heat. Add some salt and pepper to taste and grill until desired doneness. Some like their mushrooms more crunchy and just seared on the outside, others like theirs completely done. 

Once the mushrooms are done, slice into long strips. By now the relish should be almost done and it's time to start building the wraps. I take hummus and lay a thin layer down, then the lettuce, mushrooms and then relish. Fold into wraps & slice down the middle. 

Don't like wraps or want something less messy for a picnic, etc.? This recipe is great for outdoor picnics because it has no meat (although grilled chicken would be an awesome addition for those wanting more protein). Find a great multigrain baguette and slice down the middle. Remove some of the bread on the bottom half and build the sandwich in the baguette, close, wrap in saran wrap or foil and press to combine ingredients. This can be done hours ahead of time. The sandwich can then be cut and packed for any lunch outing. Grab some baby carrots and water and you've got a tasty healthy lunch.

Gluten free? Make the relish and grill the mushrooms, then stuff lettuce wraps with these flavorful fillings. Add some brown rice or quinoa to make them more filling and balance the acidity of the relish.