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4 ServingsPrep: 20 min.


  • 4 large portabello mushrooms
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon salt-free garlic seasoning blend
  • 1/2 cup reduced-fat mayonnaise
  • 2 teaspoons minced fresh gingerroot
  • 2 cups fresh baby spinach
  • 2 small tomatoes, thinly sliced
  • 4 Italian herb flatbread wraps, warmed
  • Additional salt-free garlic seasoning blend, optional


  • Brush mushrooms with oil and sprinkle with seasoning blend. To grill
  • mushrooms, place on a hot grill until deep brown, about 10 minutes.
  • Turn and grill until golden brown, another 6-8 minutes.
  • Meanwhile, combine mayonnaise and ginger in a small bowl. Spread over
  • tortillas. Top with spinach and tomato slices. When mushrooms are
  • done, slice into thin strips and sprinkle with additional seasoning
  • blend if desired. Place mushrooms on wraps and roll up tightly.
  • Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.