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GridIron Grub: Grilled Portobello and Onion Wrap

Whether you've got a vegetarian in your group or are just watching your calories, this hand-held grilled portobello wrap is the perfect tailgating food at only 300 calories per serving. Portobello mushrooms are a great alternative to fatty beef because of their dense chewy texture and low cholesterol. The condiments and marinated mushrooms can be prepped ahead of time so that you just have to grill the portobello and onions on site, then assemble in a burrito and serve.

Grilled Portobello and Onion Wrap
Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty Level: Easy
Yield:  4 burritos


Portobello mushrooms

  • 2 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • Half-teaspoon liquid smoke
  • 1 teaspoon soy sauce

Homemade pickled radishes

  • 1 bunch radishes
  • Half-cup red wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 garlic cloves


  • 1 medium red onion
  • 1 large tomato
  • Fourth-head of Napa cabbage
  • 1 jar of your favorite salsa
  • 4 tortillas
  • Salt and pepper to taste


Prepare the radishes overnight. Slice the radishes thinly and pack them into a glass jar with peeled garlic cloves. In a small saucepan, combine 1 cup of water with the red wine vinegar, sugar and salt and bring to a boil. Pour the mixture over the radishes and allow it to rest until cooled, then refrigerate overnight. If you're tight on time, omit the water and let the pickles stand for just 30 minutes in the vinegar mixture.

Prepare your mushrooms by turning them "gills" side up in a marinating container. Mix together olive oil, paprika, liquid smoke, soy sauce and pepper. Pour the mixture onto each mushroom, cover and let stand for at least 30 minutes. Slice the onions into round rings for grilling and salt and pepper them to taste. Then prep your condiments by slicing the tomatoes and shredding the cabbage into thin strips.

When you're ready to eat, grill the portobello mushrooms gills side down for 10 minutes before flipping over onto the cap for an additional 5 minutes. Grill your onions until they are a translucent in color and then remove them from the grill. Slice your mushrooms and onions into strips. In the last 2 minutes, wrap your tortillas in aluminum foil and set on the grill over low heat to warm up. To assemble, take your tortilla and add half of one portobello cap and some grilled onions to the wrap. Add in your tomato, a handful of shredded cabbage and salsa to your liking. Then wrap the burrito up and serve. Be sure to bring napkins for this juicy, healthy tailgating option. Enjoy!

Now, don't forget to add a little Southwestern Guacamole! Get the recipe here.

Jamie Hardin is the counter-culture Washingtonian in the know. Inspired by food, sustainability issues, and public health, she prides herself on finding DC's off-the-beaten path treasures. When she isn't enjoying organic food or reducing her carbon footprint, Jamie is traveling on her scooter or walking her two pit bulls. Her work can be found at 

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