Mushroom wrap

Portobello, Broccoli and Red Pepper Melts

Elky Friedman
Kosher.com

This dish is not only tasty but a great way to add veggies to the diets of picky eaters.

Type: Dairy Prep Time: 30 minutes Level: Not mentioned

Main ingredients

1 (12-ounce) bag fresh broccoli florets

1 tablespoon olive oil

salt

pepper

4–5 Portobello mushroom caps, cut into slices 1/2 inch thick

2 red peppers, sliced

1/4 cup  Gefen Lite Mayonnaise

1 crushed garlic clove or 1 cube Gefen Frozen Garlic

1/2 teaspoon sriracha sauce

8 thick slices of a whole-wheat French baguette

1/2 cup reduced-fat shredded Muenster cheese 
 

Prepare the Melts

Turn oven to broil. Toss broccoli with oil, salt, and pepper. Broil for four to six minutes, until broccoli begins to char a bit.

Add mushrooms, red pepper, salt, and pepper to the baking sheet. Toss to combine. Broil another eight to 10 minutes. Set aside.

In a small bowl, combine mayonnaise, sriracha sauce, salt, and pepper. Spread mixture on each slice of bread.

Top each slice with the vegetable mixture and shredded cheese.

Return bread slices to the broiler for just a few minutes, until cheese is melted and slightly browned.

From Kosher.com