Grilled Portobello Mushroom Wraps

This recipe serves:  1 2 4

1/2 tablespoon olive oil
1/2 clove garlic, finely chopped
1/2 teaspoon freshly chopped basil
salt to taste
freshly ground black pepper
1/2 portobello mushroom
2 tablespoons cream cheese, low-fat whipped, or goat cheese
1 large flour tortilla
1 slice roasted red bell pepper, from a jar
For the grilled portobellos:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture. Set aside.

3. Grill the mushrooms until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips, and let cool.

For the wrap: 4. Mix the cheese, the remaining 1/2 of the basil, salt and pepper together. Set aside.

5. Lay the tortilla out and spread 2 tablespoons of the cream cheese mixture on each of them. Place one slice of roasted red pepper on the tortilla and a few strips of mushroom. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

6. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap

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