[.feature]4[.feature] roasted garlic & herb egglife® wraps
[.feature]2[.feature] tbsp tamari or soy sauce
[.feature]1[.feature] tbsp balsamic vinegar
[.feature]1[.feature] tsp olive oil
[.feature]2[.feature] portobello mushroom caps – stems and gills removed
[.feature]2[.feature] cups baby spinach
[.feature]4[.feature] tbsp prepared pesto
[.feature]4[.feature] tbsp crumbled goat cheese
Preheat oven to 400 degrees Fahrenheit. Whisk together tamari, balsamic vinegar and olive oil. Brush both sides of mushrooms with the marinade. Place mushrooms cap side down on a baking tray and allow to marinate for 10-15 minutes.
Roast mushroom caps for 10 minutes, flip and roast for 10 more minutes. Allow mushrooms to cool slightly then slice.
Line half of an egglife wrap with baby spinach. Top with the sliced mushrooms, 1 tbsp of the pesto and one tablespoon of the goat cheese.
Roll and serve.
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