4 large portobello mushrooms, sliced (or 8 oz white button mushrooms, quartered)
2-3 tbsp olive oil
1 tsp salt-free steak seasoning
salt, to taste
2 tsp fresh minced ginger
1/2 cup low-fat mayonnaise
2 cups fresh baby spinach
2 small tomatoes, thinly sliced
1. Brush mushrooms with olive oil and sprinkle with seasoning and salt.
2. If grilling: Preheat grill. Once grill is hot, cook mushroom strips until
deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.
3. If sautéing: Heat olive oil in large non-stick skillet over medium-high
heat. Add a single layer of mushrooms and cook without stirring for
about 5 minutes or until mushrooms become red-brown on one side.
Flip mushrooms and cook about 5 minutes more, until other side is the same color.
4. Meanwhile, warm wraps on the grill in foil or in a dry skillet. Stir ginger
and mayo together and divide among wraps; top with spinach and
tomatoes. When mushrooms are done slice them into thinner strips,
sprinkle with more seasoning, if desired, and place in wraps.
Serves 4. Analysis per serving: 342 calories, 10g protein, 21g fat (3g saturated),
7g fiber, 35g carbohydrate, 736 mg sodium
Source: Mushroom Council (www.mushroomcouncil.org) and Flatout Wraps