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  Wraps With Grilled Portobello, Feta Cheese And Pesto
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Prep Time:
  not specified
  6 (wraps)
Difficulty Level:
  Quick and Easy
  Milchig (Dairy)
Health Conscious:
  not specified
Cooking Method:
Main Ingredients:
  not specified
  not specified

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Wraps With Grilled Portobello Feta Cheese And Pesto
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. (Picture copyright of Mishpacha Magazine.)
6 wraps
4-6 oz. (100-150 gram) feta cheese or other mildly salty cheese of your choice

For Portobello mushrooms:
1 pkg (3-4) Portobello, stems and gills removed and caps wiped clean
2-3 Tbsp olive oil
1/8 tsp crushed garlic
Salt and pepper to taste

For pesto:
1 cup tightly packed fresh basil leaves
1/3 cup pitted green olives
1 Tbsp walnuts or almonds
1 clove garlic, chopped
6 Tbsp olive oil
Kosher salt and black pepper to taste

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Helpful Hints
Note: I made pesto using a combo of basil, parsley and chives. I used about 1 ½ cups of herbs and upped the olives and nuts, but left the olive oil as is. Absolutely delicious on challah with or without chummus. This lasts a long time in the fridge.

Tip: You can use other grilled veggies as well, such as eggplant, colored peppers, zucchini etc. Simply cut into sticks, brush with mixture as above (or marinate in Italian dressing instead), and grill until done. Wraps look really nice and colorful with veggie sticks protruding at the ends.
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