Pepper Mushroom Steak Wrap

Ingredients: *

• 2 Portobello mushrooms
• 1 green bell pepper
• 1/2  sweet onion (chopped)
• 2 Tbsp grapeseed oil (or avocado oil)
• 1-2 tsp sea salt
• Chickpea Tortillas (gluten-free) (see recipe) or Spelt Flatbread (see recipe) or green banana bread (see recipe)

Equipment:

• Wok (a skillet will also work) - optional
• Oven

Stovetop Method: 

1. Slice mushrooms as thin as possible. 
2. Heat grape-seed oil. 
3. Add onions and peppers and sauté or 3 minutes. 
4. Add mushrooms and sea salt. 
5. Sauté for about 10 minutes. 

Oven Method:

1. Pre-heat oven 400 F.
2. Grease baking sheet with grape-seed oil. 
3. Remove stems from mushrooms.
4. Clean mushrooms with a damp paper towel or wipe dry.
5. Make small slits over the mushroom (to release its natural juices).
6. Place mushrooms gills side up on baking sheet.
7. Pour 1Tbsp of grape-seed oil to each mushroom.
8. Add 1/2 tsp sea salt over gills of each mushroom.
9. Place half of the sliced onions on each mushroom then equal parts of bell pepper.
10. Bake for 30-35 min.
11. Cut with a sharp knife in desired steak slices.
12. Open tortilla or flatbread, place mushroom slices with onions and peppers.
13. Serve hot.

Note: Juices will release during baking, it's optional to drain out the juice or save for later during baking.