Muffuletta Wraps

[Guest guest]

Muffuletta Wraps

 

12 ozs. portobello mushroom caps

olive oil, for brushing

1/2 small red bell pepper

1/4 cup roughly chopped Kalamata olives

1/4 cup roughly chopped Spanish olives with pimentos

3 tbsps. minced celery

1 1/2 tsps. minced capers

2 tsps. minced fresh parsley

1/4 tsp. minced garlic

1/2 tsp. dried oregano

2 tbsps. extra-virgin olive oil

salt and freshly ground pepper

4 ozs. soft fresh goat cheese, at room temperature

2 12-inch lavash roll-up breads

 

Preheat oven to 450 degrees. Scrape gills out of mushroom caps with a teaspoon;

discard. Brush or spray portobello caps with olive oil. Remove seeds and ribs

from red pepper. Brush or spray with olive oil.

Place mushrooms and red pepper on a rack or a baking sheet and roast for 20

minutes or until peppers are blistered and the mushrooms begin to toast. Set

aside to cool.

In a medium bowl, toss together olives, celery, capers, parsley, garlic, oregano

and olive oil to combine. Roughly chop mushrooms and red pepper and add to

mixture. Add salt and pepper to taste. Allow to cool at room temperature for 10

minutes so flavours can meld.

Use a spatula to spread half the goat cheese over each lavash. Spread half the

filling over the cheese on each. Roll up, slice in half on the bias and serve.

Makes 4 servings.