Piquillo peppers: one of nature’s most delicious and versatile creations
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.
Serve immediately, or make these tasty mushroom sandwiches ahead and eat them on the go!
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.
Food & wine pairing: Cabernet Sauvignon with mushroom and mozzarella wraps
With their earthy and smoky flavors, these wraps can easily pair with a full-bodied wine like a Cabernet Sauvignon. But if you prefer to serve a lighter wine, a Pinot Noir would do well here too.
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 roasted piquillo peppers (or roasted bell peppers)
- 1 handful baby arugula
- 1 large jelly roll pan (17″ x 11″)
- Preheat oven to 500 °F (260 °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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These were delicious and very easy to make! Thanks for the recipe.
The picture shows the perfect wrap, but reading the list of ingredients it really is! For me at least it´s the perfect combination of peppery, fresh and spicy. Piquillo peppers are the best.
Dear Viviane,
Your creation of food is ultimate sophistication. I admire you very much.
Oh… Thank you so much Lingbing. I’m very touched!
Viviane…I’ve been on a diet the last few days trying to drop some weight then you send me this recipe…I give up and surrender to your creations…simply mouth watering!
Eli! I’m sorry for screwing up your diet… But I dare say this wrap is not as packed with calories as you might think. Thank you so much for stopping by… And Happy Memorial Day! Cheers!
Wow that looks tasty! Great photo and great recipe! Thank you!
Thank you dear Donna!
Viviane, those wraps look amazing! Love the ingredients and your images are truly mouthwatering! I will have to make this over the weekend for our picnic! Thank you very much for sharing and have a lovely week!
Delicious and a colorful, healthy wrap! Want for lunch 🙂
Ohmigosh…the peppers and mozzarella combination has me drooling. That sounds fantastic!
The wrap looks delicious. It’ll make for a perfect ‘to go’ meal.
This wrap looks fantastic!! Love the mushrooms and mozzarella!
I am a huge fan of vegetarian wraps. They are great for make ahead lunches and dinners. The pairing of portobello mushrooms, piquillo peppers and buffalo mozzarella is irresistible!
Can’t wait to give this recipe a try!
I love the idea of using mushrooms in a wrap. Your pictures are making me hungry!
I have never used portobello in a wrap……these are beautiful and delicious…wonderful for a spring treat.
Portobello Mushrooms are one of my favorite things in this world. Your wrap sounds amazing. Every ingredients just makes my mouth water. Thanks for sharing your recipe!
It looks like spring in here. Beautiful dish and I now have a beautiful lunch idea . Thank you for sharing this recipe.
Everyone, Thank you so much for your wonderful comments – as always, you all made my day!
Now this is just perfect! Speaking of peppers, as wonderful as they are I never like them raw, but can’t get enough of roasted ones. Would probably have that plate of wraps all to myself! 🙂
This sounds fantastic – I love the pimenton, the flavor must be amazing!
Oh, these are the most beautiful wraps I’ve ever seen…and full of such deliciousness!!!
They look so pretty yet fabulous to eat!
That looks So. Good. Way to kick up a wrap!
These look so tasty! Next lunch idea.
Xx
Oh wow! This wrap is gorgeous and looks so tasty! I’m not sure that I’ve ever had a paquillo pepper but sounds incredible. Wish I could have one of these for dinner tonight! Yum!!
wow, these wraps look so beautiful and sound absolutely delicious! that pimenton mayonnaise sounds especially lovely!
Portabellos are by far the best substitute for meat. You did a great job pulling these complimentary elements together to fill the wrap. They do look amazing-yum!
Very tasty and beautiful wraps! Love the combination of the peppers with buffalo mozzarella!
Those are just beautiful, and so simple!
These are such perfect wraps for healthy eating….
Love them…
I was actually looking for recipe for an upcoming picnic, these are totally on my make list…
So simple, but I bet these taste fantastic!