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.