We are trying to eat less meat. That is a HARD thing for two meat lovers to do.
I love a good center cut pork chop but did manage to give pork up over three years ago. We primarily now eat chicken, a little ground beef here and there, fish and seafood with a steak thrown in from time to time for myself.
My goal is to limit meat to two or three nights a week, so any time I find a good meatless recipe I am excited.
I came across this recipe in Energy Times. The mushrooms will fool even dedicated meat lovers.
4 large portobello mushrooms sliced (or 8 oz white button mushrooms, quartered)
2-3 tbsp olive oil
1 tbsp salt free steak seasoning salt to taste
1 tsp fresh minced ginger
1/2 cup mayonnaise
2 cups fresh baby spinach
2 small tomatoes, thinly sliced
1. Brush mushrooms with olive oil and sprinkle with seasoning
2. If grilling: Preheat grill. Once grill is hot, cook mushroom strips until deep brown, about 10
minutes. Turn and grill until golden, about another 6 minutes.
3. If sauteing: Heat olive oil in large non stick skillet, over medium high heat. Add a single
layer of mushrooms and cook without stirring for about 5 minutes or until mushrooms
become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until
other side is the same color.
4. Warm wraps on the grill in foil or in a dry skillet or oven. Mix ginger and mayo together
and divide among wraps; top with spinach and tomatoes. When mushrooms are done, slice
them into thinner strips, sprinkle with more seasoning if desired and place in wraps.