Advertisement
YOU ARE HERE: LAT HomeCollections

What's for Dinner? | LOW-FAT COOKING / DONNA DEANE

The Lavish Lavash

May 05, 1999

A lavash roll-up is a quick, easy way to make a sandwich. This one combines roasted portabello mushrooms and bell peppers with basil and goat cheese.

Usually lavash bread comes in large, irregular sheets that are hard to handle, but I picked up some neat 12-by-9-inch lavash at Trader Joe's. It comes six sheets to a package and it's much easier to roll.

Portabello mushrooms are available in most stores. Pick smaller ones for this recipe. If you buy the mushrooms ahead of time and they're wrapped in plastic wrap, remove them from the plastic and put them in a paper bag in the refrigerator until you're ready to use them.

I like to roast peppers over a kitchen range gas burner. If you have an old wire cooling rack, put it on the burner to give you a larger and more stable grilling surface. If you don't have a gas cooktop, put the peppers on a rack in a pan and broil them in the oven until charred on all sides or roast them over a hot fire on the barbecue grill.

This sandwich is best served immediately so the bread doesn't dry out.

*

Portabello Mushroom and Roasted Red Pepper Roll-Up

Active Work Time: 20 minutes * Total Preparation Time: 50 minutes * Vegetarian

6 small portabello mushrooms, about 2 1/2 inches in diameter

Nonstick cooking spray

Salt

3 red bell peppers

1/2 cup goat cheese

1 (12x9-inch) sheet lavash

20 basil leaves

* Wipe mushroom tops clean with damp paper towel or cloth. Cut off bottom of stems.

* Spray baking pan with nonstick spray and arrange mushrooms in single layer, gill side down. Lightly spray tops of mushrooms with cooking spray and sprinkle with salt. Bake at 425 degrees until tender, about 15 minutes. Let mushrooms cool slightly, then slice.

* Roast bell peppers, 1 or 2 at a time, over flame of gas burner until totally charred on all sides, about 10 minutes. Remove from heat, put in paper bag and fold top over. Let peppers rest in bag until cool, about 15 minutes. Remove charred skins from peppers. Cut peppers in quarters and remove stems and seeds.

* Spread goat cheese over lavash. Arrange pepper quarters on cheese, then arrange sliced mushrooms over peppers. Top evenly with basil leaves. Roll up lavash from long side. Cut roll crosswise into 8 slices.

8 roll-ups. Each roll-up: 62 calories; 109 mg sodium; 3 mg cholesterol; 2 grams fat; 9 grams carbohydrates; 3 grams protein; 0.53 grams fiber.

Advertisement
Los Angeles Times Articles
|
|
|