Mushrooms and guacamole wraps

  • 2 lbs. mushrooms (white button and baby bellas work well), cleaned, stems removed and halved or quartered if they are large.
  • 1/2 large yellow onion, sliced
  • 1 tablespoon extra virgin olive oil
  • an onion, chopped up
  • 2 carrots, chopped
  • cabbage leaf, chopped
  • 1 clove of garlic
  • juice of 1/2 lemon or vinegar
  • 3 tablespoons cashew nuts
  • 1/4 cup extra virgin olive oil
  • black pepper
  • 1/2 avocado
  • tomato puree

Also needed: a bag of soft tortilla wraps and some lettuce.



  1. Put the olive oil in a large skillet over medium-high heat.
  2. Add onions to the pan and saute for about 2-3 minutes until softened.
  3. Add mushrooms to the pan, season with pepper  and spread into one even layer.
  4. Cook for the next 10 minutes but do not touch them.
  5. Once mushrooms have sweat off their water and become golden brown, toss them in the pan with the onions.
  6. Season with taste and set aside.

Pesto Guacamole

  1. Combine all ingredients except olive oil & avocado in a food processor.
  2. Turn processor on and drizzle olive oil in while it’s running.
  3. Scrape down the sides if necessary and process until a pesto forms.
  4. Add avocado and process for another 10-15 seconds until combined but with a few chunks remaining.

Tortilla wraps:

  1. Heat the soft tortilla wraps in the microwave or in a frying pan.
  2. Put a bit of lettuce on a wrap.
  3. Add mushrooms and top with guacamole.
  4. Roll it up and serve.



  • Instead of black peppers, add a Jalapeno pepper to the guacamole.
  • Also nice with some baked potatoes instead of wraps.



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