In honor of trying to use the BBQ as much as possible before the winter is upon us, we bring you a grilled Portobello Mushroom dish. Smoky earthy sweet tangy flavors all come together to find a fabulous pairing with the Mafalda. Finding a veggie packed dish that pairs nicely with a red wine is always a win! Feel free to grill the mushrooms a day or two before while BBQing a steak and store in the refrigerator until ready to use, just pop on the baking sheet with the red peppers until warmed. Open a bottle of Mafalda and sip and savor.

2 bell red bell pepper s
olive oil
4 Portobello mushroom caps 
Balsamic Vinegar
goat cheese
4 large whole wheat tortillas or your favorite non flavored wrap
to taste: garlic powder salt pepper basil oregano  
 
Line a baking sheet with foil and place the bell peppers on sheet. Sprinkle with olive oil and roll to coat. Roast at 250 degrees for around 25 minutes until tender. Once soft remove and allow to cool to touch and remove the skin. Cut to remove seeds and slice. Set aside

Place Portobello mushrooms on grill (medium heat) smooth side up, dust with garlic powder, salt, pepper, basil, and oregano. Close the grill and let the mushrooms grill for around 7 minutes. Turn mushrooms over and sprinkle with Balsamic Vinegar. Continue to grill for another 7 minutes. Remove Mushrooms from grill and allow to cool and slice.

Meanwhile, place tortilla or wrap on grill to warm (not cook). Remove and spread a thin layer of goat cheese on entire surface of each tortilla, about a tablespoon. Place an even layer of mushroom and pepper down middle of tortilla and fold up.  Enjoy your healthy delicious veggie wrap with Mafalda!