Red Pepper Portabella Wraps Food

GRILLED PORTOBELLO MUSHROOM, ROASTED RED PEPPER & GOAT CHEESE WRAP RECIPE - (4.4/5)

Steps:

• Mix the garlic powder, salt, pepper, basil and paprika and set aside. Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on the seasoning mix. Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren't burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap - but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap. After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it's lightly toasted.

ROASTED RED PEPPER AND PORTABELLA LASAGNA

Steps:

• Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
• Add tomatoes and tomato paste and bring to boil.
• Reduce heat and simmer stirring often for about 30 minutes.
• Cool and puree in blender or food processor til smooth.
• Cool completely.
• Preheat oven to 450 degrees.
• Slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
• Roast in a single layer about 10 minutes and let cool.
• Pat roasted red peppers with paper towel and set aside.
• For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
• Grease a 9"x13" baking dish.
• Spread 1 cup sauce in bottom of pan.
• Put layer of noodles on sauce.
• Add another layer of sauce.
• Add a layer of half the mushrooms and half the red peppers.
• Sprinkle about 1/3 of the cheese on next.
• Add another layer of noodles and spread ricotta chees mixture on top.
• Add another layer of noodles and spread sauce over.
• Put the rest of the mushrooms and red peppers for next layer.
• Top with remaining noodles and top with remaining shredded cheese.
• Cover with plastic wrap and refrigerate for about 1 hour.
• To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
• Uncover and bake for about 15 minutes longer.
• Let stand for about 10 minutes before cutting.