Mushroom Goat Cheese Wraps
Tangy goat cheese, sautéed mushrooms and onions, plus fresh greens, all enveloped in a wrap or tortilla, make Mushroom Goat Cheese Wraps a delectable meat-free meal!
Mushrooms are always a good idea in my opinion. Their meaty texture is perfect for sautéing with garlic in a little butter or olive oil and throwing them in pasta, sandwiches, eggs, and these Mushroom Goat Cheese Wraps!
For one week of the month, I like to do a “Vegetarian Week.” I’ll eat a lot more salads and fresh fruits, incorporate more veggies in my meals, drink smoothies, and generally, eat healthier all around.
It’s a week of being intentional. Intentionally eating more foods that are more wholesome and good for me, and intentionally not eating meat.
These wraps are one of my favorite meals during vegetarian week!
The tangy, yet creamy flavor that goat cheese imparts in these wraps perfectly complements the rich, buttery sautéed mushrooms & onions, and the freshness of your favorite greens.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Wraps or tortillas
- Fresh mushrooms
- Onion
- Garlic
- Goat cheese
- Butter
- Greens (spinach, arugula, etc.)
- Dried thyme, salt, pepper
How to make Mushroom Goat Cheese Wraps
Making these wraps is super easy and only takes about 15 minutes if you have all the ingredients prepped.
- Just sauté the mushrooms and onions, spread goat cheese on your wrap or large tortilla and top it with the mushroom mix and some freshness from arugula or spinach. Arugula is 100% my favorite green addition to put in these wraps because of its peppery bite, but spinach is another great option!
- You can either enjoy it soft like a burrito, or make them my favorite way, on a panini press for a crispy exterior.
When I put these wraps on my panini press, the goat cheese melts a little and melds with the mushrooms. It’s heavenly.
Looking for more vegetarian recipes? Here are some favorites:
- Slow Cooker Black Bean Soup
- Chickpea Cauliflower Curry
- Mediterranean Arugula Quinoa Salad
- Mushroom Kale Lasagna (shown below)
- Avocado & Veggie Breakfast Sandwiches
- Italian Chickpea Vegetable Soup
I hope you enjoy these Mushroom Goat Cheese Wraps as much as I do! They’re great all year long!
For a delicious wrap that’s great when the weather is warm, we like Healthy Mediterranean Hummus Veggie Wraps for lunch. They’re light, fresh, and filled with crunchy goodness!
NOTES:
- If you don’t have a panini press and want a crispy exterior, you could cook it in a non-stick pan with some cooking spray or a little butter.
- I have made these wraps using white button mushrooms or cremini mushrooms (baby portobello), and either one works fantastic!
Mushroom Goat Cheese Wraps
Ingredients
- 3 tbsp. butter
- 1/2 small yellow onion sliced
- 8 oz. mushrooms sliced
- 2 garlic cloves minced
- 1/4 tsp. dried thyme
- salt & pepper
- 4 oz. goat cheese
- 2 wraps or large burrito-sized tortillas
- Fresh greens like arugula or spinach
Instructions
- Sauté onion in butter for about 5 minutes, or until it starts to soften, then add the mushrooms, garlic, thyme, salt & pepper. Add a little more butter or a drizzle of olive oil if you feel like you need more fat to cook the mushrooms in. Cook another 5 minutes or so or until the mushrooms are done. Set aside.
- Toss your wraps/tortillas in the microwave for 15-20 seconds to make them soft and pliable. Divide the goat cheese equally and spread half of it onto each wrap, followed by half of the mushroom mix, and your desired amount of arugula or spinach.
- For a soft wrap, just fold it into a burrito. For a wrap with a crispy exterior, place assembled wrap on panini press for a couple minutes. Alternatively, you could pan fry it in a non-stick skillet with some cooking spray. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
