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Prep Time: Cook Time: Total Time:
Portobello Mushroom-Asparagus Rice Wraps
1/2 cup yogurt
1/2 teaspoon curry powder
1 teaspoon lemon fresh juice
1/2 teaspoon sugar
2 portobello mushrooms
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 medium cloves garlic, minced
2 cups cooked basmati, brown, jasmine or wild rice
2 green onions, sliced
1/4 cup mozzarella cheese
1 Italian plum tomato, diced
1 teaspoon light brown sugar
1 teaspoon rice vinegar
8 6 inch flour tortillas
16 spears asparagus, cooked until tender-crisp
In a small bowl, combine yogurt, curry powder, lemon juice and sugar. Cover and refrigerate for 30 minutes or up to 2 days.
Cut mushrooms into 8 slices and put in a sealable plastic bag. In another small bowl, mix vinegar, olive oil and garlic and pour over the mushrooms, turning bag to coat. Seal and marinate at room temperature for 10 minutes.
In a medium bowl, combine rice, green onions, mozzarella cheese, tomatoes, brown sugar and rice vinegar.
Preheat grill on medium-high and then grill undrained mushrooms for 1/2 minute on each side.
Put a tortilla on a microwave-safe plate and add 2 slices grilled mushrooms in the center. Top with 2 asparagus spears. Spoon 1/4 cup rice mixture over the asparagus and microwave on high for 30 seconds. Roll tortilla in a jelly-roll style over the filling, securing with a toothpick, if desired. Serve with a dollop of yogurt
sauce.
Serves 8.
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Portobello Mushroom-Asparagus Rice Wraps
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Category: Recipes
Prep Time: Cook Time: Total Time:
Portobello Mushroom-Asparagus Rice Wraps
1/2 cup yogurt
1/2 teaspoon curry powder
1 teaspoon lemon fresh juice
1/2 teaspoon sugar
2 portobello mushrooms
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 medium cloves garlic, minced
2 cups cooked basmati, brown, jasmine or wild rice
2 green onions, sliced
1/4 cup mozzarella cheese
1 Italian plum tomato, diced
1 teaspoon light brown sugar
1 teaspoon rice vinegar
8 6 inch flour tortillas
16 spears asparagus, cooked until tender-crisp
In a small bowl, combine yogurt, curry powder, lemon juice and sugar. Cover and refrigerate for 30 minutes or up to 2 days.
Cut mushrooms into 8 slices and put in a sealable plastic bag. In another small bowl, mix vinegar, olive oil and garlic and pour over the mushrooms, turning bag to coat. Seal and marinate at room temperature for 10 minutes.
In a medium bowl, combine rice, green onions, mozzarella cheese, tomatoes, brown sugar and rice vinegar.
Preheat grill on medium-high and then grill undrained mushrooms for 1/2 minute on each side.
Put a tortilla on a microwave-safe plate and add 2 slices grilled mushrooms in the center. Top with 2 asparagus spears. Spoon 1/4 cup rice mixture over the asparagus and microwave on high for 30 seconds. Roll tortilla in a jelly-roll style over the filling, securing with a toothpick, if desired. Serve with a dollop of yogurt
sauce.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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