- Campus copes with holiday grief
- New water plan saves big money
- Campus police offer holiday safety tips
- Alys Stephen Center Screens Walking the Camino: Six Ways to Santiago
- Hospital feeds underprivileged new moms
- UAB’s Alys Stephens Center presents Yo-Yo Ma Dec. 6
- Southern Miss tops Blazers, 62-27, in season ending game
- Henry Panion selected for 2014 Alabama African-American History Calendar
- Enjoy Christmas at the Alys Dec. 2, “The Season’s First Jingle”
- Engineering’s Ning wins ASTM International award
- Collat School of Business unveils sign at celebration
- Heudebert elected master by American College of Physicians
- Anti-aging strategies can improve more than looks
- On campus ‘blackout’ taken in stride
- Bariatric Surgery Services to present annual fashion show Nov. 25
Grilled Portobello and Goat Cheese Wraps
If you’ve read my last article, you’re well aware of how I feel about the season of fall. If you didn’t, don’t worry because I’ll tell you anyway; I love fall. Leaves changing colors and the wind blowing just enough that you need a light (yet fashionable) sweater makes me smile all day long. I’m not the only one either. I dare you to find someone who doesn’t like the wondrous feelings of fall.
However, I will admit that I’m a freak of nature when it comes to grilling. As fun as it is to grill in the summer time, I find grilling more enjoyable in the first week of fall. Why the first week, you ask? The first week of fall is perfect for grilling because the days switch back and forth from chilly sweater weather to warm end of summer weather. It’s warm enough that you can still wear shorts and sandals but cold enough that you need a light jacket (Miss Congeniality reference, anyone?). Let’s be honest: I’m willing to grill all throughout the fall season.
I’ve been searching for some delicious grilling recipes online for a while in the deep anticipation of my grill time. I wanted something that was more interesting than your usual burger and hot dog fare – something that would make my taste buds go nuts! Thanks to the good people at the website bsinthekitchen.com, I found what I was searching for: grilled portobello mushroom and goat cheese wraps. If you’ve ever seen something on the internet that has made you flip the table in happiness, then you know how I felt. I’ve recently fallen in love with goat cheese and I’ve always loved mushrooms so this was a definite yes in my book. The only set back was that the recipe called for a George Foreman grill. Now I’ve had my George Foreman grill for most of my life. In recent years unfortunately, she doesn’t seem to grill so well anymore, leaving me so sad – Michelle is sad. However, I’m sure that a regular open grill will work just as well, and it’ll incorporate that delicious open air taste that grills give their food.
Grilled Portobello Mushroom and Goat Cheese Wraps
What You’ll Need
- 2 whole portobello mushrooms
- 1 red bell pepper
- garlic powder
- balsamic vinegar
- pesto basil tortilla wraps
- olive oil
- goat cheese
First, heat up your grill and place your mushrooms and peppers on top. Drizzle your veggies with olive oil and sprinkle your garlic powder, salt, pepper, paprika, and basil on top. Grill your veggies for about three minutes, rotating them periodically so they don’t burn. When your mushrooms get slightly more tender than they were, drizzle enough balsamic vinegar on top so the mushrooms get a generous coating. Keep grilling them for about five more minutes. Don’t forget to rotate them! Next take your veggies off the grill and set them aside. Take your wraps and place your goat cheese in the center. Cut your veggies into slices and place them in your wrap. Wrap up your sandwich so that nothing can fall out (think burrito style). Place your wrap back on your grill for 3-5 minutes on each side. Cut your sandwich in half, and begin to devour the delicious cheesey goodness! I love these pesto basil wraps so much because they are bursting with flavor and are super healthy, but if your heart belongs to another type of tortilla wrap, by all means go to town on it.