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Ingredients

8 portobello mushrooms
3 teaspoons olive oil
2 garlic cloves, crushed
1 red onion, thinly sliced
1 red capsicum, deseeded, thinly sliced
1 yellow capsicum, deseeded, thinly sliced
2 tablespoons chopped fresh continental parsley
4 medium wholegrain wraps, warmed
1/2 avocado, mashed
80g baby spinach
50g feta, crumbled

Method

Step 1 Preheat the grill on high. Line a baking tray with foil. Place the mushrooms, cup side up, on the prepared tray. Combine 2 tsp olive oil and half the garlic in a small bowl. Brush the garlic mixture over the mushroom cups to coat. Grill, turning halfway through cooking, for 6-8 minutes or until mushrooms are golden and tender.
Step 2 Meanwhile, heat remaining 1 tsp oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until tender. Add the capsicum and remaining garlic and cook, stirring, for 10 minutes or until starting to caramelise. Stir in the parsley.
Step 3 Cut the grilled mushrooms in half. Top each wrap with baby spinach, capsicum mixture and grilled mushroom. Add a dollop of the mashed avocado. Sprinkle with feta. Fold up to enclose and serve.

Mushroom, feta and capsicum wraps

How to make Mushroom, feta and capsicum wraps

Ingredients

Method