Chipotle Portobella Wraps with Oven Fries
Adapted from Ezra Poundcake.
I love portobella mushrooms and I love using chiles in adobo so I bookmarked this recipe right away. It did not disappoint and neither did the fries.
4-5 large portobellas, wiped, stemmed and gills removed
3 to 4 canned chipotle chiles with adobo sauce
3 cloves garlic, finely minced
1 small onion, chopped (about 1/2 cup)
2 tablespoons balsamic vinegar, or more to taste
3 T vegetable oil
Coarse salt and freshly ground black pepper to taste
4 slices pepper jack cheese
tomato slices
1-2 avocados, sliced
wrap medium of your choice (I used WW lavash from TJs)
3 large russet potatoes, scrubbed and cut into 10 wedges, each
Prepare mushrooms as directed. In a large baking dish, say a 9x13 pyrex, spray with cooking spray and set a side. Score the tops of the mushrooms with a cross-hatch pattern. Place mushrooms cap side up in baking dish, sprinkle with S&P and set aside. In a food processor or blender, mix chiles thru oil until a paste is formed. Spread an even amount of chipotle marinade on top of caps and place in the fridge for 30-60 minutes. *Note, this makes for spicy mushrooms so it may not be a good choice for those who are spicy heat intolerant.
Preheat oven to 475. You can do double duty and bake the fries and the mushrooms in the oven at the same time. The mushrooms will be done first but will remain hot as they rest in the dish until it's time to put everything together. For the oven fry recipe, see Annie's post which is the recipe from Cook's Illustrated. No need to re-type everything when she's already done it for me. These made outstanding oven fries and I will make these again for sure.
When the mushrooms are done and the fries are ready, prepare your wraps. It only takes a moment to put these together. Slice your mushrooms into strips and place on wrap/bun/tortilla/whatever. Top with cheese, tomato slices and avocado. Roll up and secure with toothpicks and serve. We had enough for leftovers since the recipe serves 4. To reheat, you can simply do the mushrooms in the microwave. As for the fries, you can bring them back to near perfection by preheating the oven to 400 and putting the fries on a baking sheet sprayed lightly with cooking spray. I'm not sure how long it took the fries to get hot but probably 5-10 minutes. They were so good that I can't wait to make them again.
I love portobella mushrooms and I love using chiles in adobo so I bookmarked this recipe right away. It did not disappoint and neither did the fries.
4-5 large portobellas, wiped, stemmed and gills removed
3 to 4 canned chipotle chiles with adobo sauce
3 cloves garlic, finely minced
1 small onion, chopped (about 1/2 cup)
2 tablespoons balsamic vinegar, or more to taste
3 T vegetable oil
Coarse salt and freshly ground black pepper to taste
4 slices pepper jack cheese
tomato slices
1-2 avocados, sliced
wrap medium of your choice (I used WW lavash from TJs)
3 large russet potatoes, scrubbed and cut into 10 wedges, each
Prepare mushrooms as directed. In a large baking dish, say a 9x13 pyrex, spray with cooking spray and set a side. Score the tops of the mushrooms with a cross-hatch pattern. Place mushrooms cap side up in baking dish, sprinkle with S&P and set aside. In a food processor or blender, mix chiles thru oil until a paste is formed. Spread an even amount of chipotle marinade on top of caps and place in the fridge for 30-60 minutes. *Note, this makes for spicy mushrooms so it may not be a good choice for those who are spicy heat intolerant.
Preheat oven to 475. You can do double duty and bake the fries and the mushrooms in the oven at the same time. The mushrooms will be done first but will remain hot as they rest in the dish until it's time to put everything together. For the oven fry recipe, see Annie's post which is the recipe from Cook's Illustrated. No need to re-type everything when she's already done it for me. These made outstanding oven fries and I will make these again for sure.
When the mushrooms are done and the fries are ready, prepare your wraps. It only takes a moment to put these together. Slice your mushrooms into strips and place on wrap/bun/tortilla/whatever. Top with cheese, tomato slices and avocado. Roll up and secure with toothpicks and serve. We had enough for leftovers since the recipe serves 4. To reheat, you can simply do the mushrooms in the microwave. As for the fries, you can bring them back to near perfection by preheating the oven to 400 and putting the fries on a baking sheet sprayed lightly with cooking spray. I'm not sure how long it took the fries to get hot but probably 5-10 minutes. They were so good that I can't wait to make them again.
Comments