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Dairy
Medium
6 Servings
Allergens 
30 Minutes
Diets
This wrap pairs the earthy flavor of the portobellos with the mild salty feta cheese and robust green-olive pesto. A winner by all standards.
1 cup tightly packed fresh basil leaves
black pepper, to taste
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
1/3 cup pitted green olives
6 tablespoons Gefen Olive Oil
kosher salt, to taste
1 tablespoon walnuts or almonds
black pepper, to taste
1/8 teaspoon crushed garlic
2-3 tablespoons Gefen Olive Oil
1 package (3-4) portobello mushrooms, stems and gills removed and caps wiped clean
salt, to taste
4-6 ounces (110-170 grams) feta cheese, or other mildly salty cheese
6 wraps
For the mushrooms, combine olive oil, garlic, salt, and pepper.
Brush mixture on mushrooms and grill for 10 minutes or until done. (This can be done in a sandwich maker if you don’t want to heat up your kitchen.)
Cool and slice.
Place the basil, olives, nuts, and garlic in a food processor and process until finely chopped.
With the motor running, add olive oil in a slow steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.
Spread a thin layer of pesto on each wrap. Add slices of portobello mushrooms and a handful of crumbled feta cheese.
Roll up and slice in half or thirds, depending on what else you’re serving at the same time.
Photography: Dan Engongoro Styling: Amit Farber
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