Portobello, Onion, Pepper & Havarti Wrap

July 26, 2013

138

This wrap also gave me a chance to experiment a bit more with caramelizing onions. In the past I’ve been too impatient in cooking them and I wind up with burnt and bitter onions. This time I took the slow approach; I started the onions cooking first over low heat and then prepped the rest of the ingredients. I also tried out adding a bit of sugar while sauteing to help sweeten them and it seemed to work, as the onions turned out sweeter than they ever have for me. And, I added occasional splashe

2 Portobello mushroom caps, cleaned and sliced
1 orange bell pepper, sliced into thin strips
1 red onion, sliced into rings/halves
1/2 c. Havarti cheese, shredded
4 tbsp. unsalted butter (keep 2 tbsp. divided)
2 tbsp. water
2 tbsp. olive oil
4 tsp. red wine vinegar (keep 2 tsp. divided)
1/2 tbsp. dried garlic
1 tsp. sugar
1 tsp. garlic salt
1 tsp. pepper
serve with horseradish sauce (optional)

Place cleaned mushroom slices in a gallon-size bag or container, along with the olive oil, 2 tsp. red wine vinegar, dried garlic and a bit of salt and pepper. Mix well and marinate for a minimum of 30...
See the full directions on my site

Nutritions

Calories
196

Sodium
376mg
15% DV

Fat
16g
25% DV

Protein
7g
14% DV

Carbs
5g
1% DV

Fiber
1g
4% DV