Peppers come in all shapes, sizes, colors and flavors. They are truly some of Mother Nature's most succulent little gifts. Piquillo peppers prove the point to perfection!
These lipstick-red Spanish peppers are a specialty of Lodosa, in northern Spain. They're harvested at their peak, then fire-roasted, hand-peeled and jarred in their own juices. All of this hard work yields peppers that are delightfully tangy and sweet, with a mellow smokiness to them.
Piquillos make a perfect pantry item -- livening up sauces, dips or tapas to your heart's content. But they're also incredibly delicious in sandwiches.
Consider today's wrap. Here the delectable peppers meld magically with creamy buffalo mozzarella, earthy oven-roasted portobello mushrooms, spicy arugula and a deliciously smoky homemade pimentón mayonnaise.
Every mouthful of this wrap will make your taste buds hum with delight.
Portobello Mushroom Wraps with Buffalo Mozzarella, Piquillo Peppers and Pimentón Mayonnaise
serves 4
active time: 30 min
For the mushrooms
1 1/4 lbs (565 g) (4 medium) Portobello mushrooms -- stems trimmed to the base, caps brushed clean
3 tablespoons extra virgin olive oil
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the wraps
4 flour or whole wheat tortillas
3 tablespoons Pimentón Mayonnaise (see Cook's note 1)
12 oz (340 g) buffalo mozzarella -- cut in 1/8" slices, laid on paper towels to drain
sea salt to taste
freshly ground black pepper to taste
1 - 8oz (225 g) jar Piquillo Peppers (or roasted bell peppers)
1 handful baby arugula
1 large jelly roll pan (17" x 11")
Preheat oven to 500 degrees F (260 degrees C). Move rack to the top part of the oven.
Step 1: Cut the mushrooms in 1/4" slices. Lightly brush the jellyroll pan with olive oil. Spread the mushroom slices onto the pan in a single layer. Brush with the balance of the olive oil and sprinkle with the salt and pepper. Bake for 6 minutes. Remove from oven, turn the mushroom slices over. Return pan to the oven and continue baking for another 6 to 8 minutes until the slices are golden-brown at the edges. Remove from oven and transfer to a plate to cool.
Step 2: Lay the 4 tortillas on a flat surface. Arrange the mushrooms in a row across the bottom third of the tortillas. Spread the mayonnaise on top of the mushrooms (about 2 teaspoons of mayonnaise for each tortilla). Top with the mozzarella slices and sprinkle them with salt and pepper to taste. Top with a row of piquillo peppers and the baby arugula leaves. Roll each tortilla tightly, starting at the bottom and tucking in the filling as you roll towards the top. Place the tortillas on a cutting board, seam-side down, and cut in half. Serve immediately.
Cook's note 1: If you're not up to making your own mayonnaise, you can make the pimentón mayonnaise by stirring 1 teaspoon of lemon juice and 1 teaspoon of pimentón dulce into 1/4 cup of store-bought mayonnaise. Not as tasty, but in a pinch it'll do fine.
Cook's note 2: For eating on the go, wrap first in wax paper and then in foil. Make up to 24 hours ahead and keep refrigerated.
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Here's another favorite sandwich that's packed with awesome flavors: Pan bagnat with grilled peppers and basil vinaigrette.