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Grilled Portabella Roll-Up with Moshe and Ali’s Spraté
A long-time favorite in our kitchen. Easy for you to make at home in the oven or on the grill! Moshe and Ali’s Spraté is made by Peaceworks, that extraordinary company who promotes peace through business, by helping finance and organize startups in troubled areas of the world. By encouraging people with different cultures and from different religions to work together. In this case, the venture is a joint Arab-Israeli company. Another Peaceworks’ company is Bali Spice, whose products from Indonesia many of you know and love!
Serves 4
| 4 large organic portabella mushrooms | 4 tb Moshe & Ali's Spraté |
| 1 medium organic red onion | 2 tb Vegenaise (or mayo) |
| 4 tb extra virgin olive oil | 4 organic romaine lettuce leaves |
| ½ tsp salt and black pepper | 4 sheets whole wheat lavosh |
Wipe mushrooms with a dry clean cloth to remove dirt. Slice thickly. Halve and slice red onions the same way. Toss both in a small bowl with olive oil, salt and pepper. Put in grill basket and grill until mushrooms are fairly dry and nicely browned. (If the day is cool, and you don’t mind heating up the kitchen, you can also bake in a 350 degree oven for about 30 minutes, or until mushrooms are fairly dry.)
Meanwhile, mix Moshe and Ali’s Spraté with Vegenaise. Put lavosh bread flat on work surface. Smear 2 tb Sprate mixture in the center of the bread, starting 2” from the bottom and going up 1/3. Why not out to the sides or all the way up? Because the Spraté mixture will ooze out the top and sides!
Divide mushroom and onion mixture into four mounds. Place each mound on the upper half of a lavosh – not over Spraté. Place lettuce leaves smack dab in the middle. Roll lavosh carefully and tightly. You’ll end up with a long cigar. Cut in half so you have two smaller “cigars.” Serve on a plate with sliced ripe, red tomatoes garnished with fresh basil. Cucumber rounds. A small bowl of Greek yogurt and minced dill. A meal fit for those you love!
