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Grilled Portobello Mushroom, Roasted Red Pepper & Goat Cheese Wrap


Grilling the wrap after filling melts the cheese and makes this grilled vegetable wrap even yummier!

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Rate this recipe 4.4/5 (22 Votes)


  • 2 whole portobellow mushrooms
  • 1 red pepper, cored, seeded and sliced
  • 2 ounces goat cheese
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 2 tablespoons balsamic vinegar
  • 2 wraps


Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Mix the garlic powder, salt, pepper, basil and paprika and set aside.

Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on the seasoning mix.

Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren’t burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom.  While they are grilling, place two wraps (I used a pesto basil wrap – but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap.

After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it’s lightly toasted.

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