Philly 'Cheesesteak' Wrap
"Meaty" mushrooms take on the all the herby, satisfying flavors that you crave in this juicy, "cheesy" wrap! Topped with caramelized onions and a simple, homemade cashew "cheese," this cholesterol-free, plant-powered version of the classic doesn't mess around!
3408 people are cooking this- Portobello mushroom2
- Small Tortilla (Wheat or GF)2
- Yellow onion1
- Green pepper1
- Fresh rosemary2 tsps
- Liquid smoke1⁄2 tsp
- Dried oregano1 tsp
- Dried unsweetened mango1 cup
- Dried thyme1 tsp
- Lemon juice2 tsps
- Unsalted cashews1⁄2 cup
- Water1⁄4 cup + 1 tbsp
- Garlic1 clove
- Salt & pepperto taste
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Produce Prep: Rinse the portobello mushrooms, remove stems and slice caps into small strips. Peel and slice the onion into thin strips. Rinse the green pepper, remove stem and seeds, and slice into thin strips. Rinse the fresh rosemary, remove leaves from stem, and mince leaves.
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In a large mixing bowl combine portobello mushroom strips, liquid smoke, fresh rosemary, dried oregano, and dried thyme. Season with salt and pepper, to taste. Stir until mixed together and let sit for 30 minutes.
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Make the ‘cheese’ sauce: combine the lemon juice, unsalted cashews, water, and garlic in a food processor or standing blender, and blend until smooth.
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In a nonstick skillet over low-medium heat, add sliced onion. Cover and cook, stirring occasionally, until the onions soften and release all of their liquid and start to brown (about 10 minutes).
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Add marinated the portobello mushroom slices and the green pepper strips. Continue cooking, stirring frequently, until portobello mushrooms release all of their water and start to char.
- Scoop mixture into a tortilla (whole-grain or gluten-free), top with ‘cheese’ sauce, roll up, and enjoy!
- Finish off the meal with chewy, sweet and tangy dried mango.
