Portobella & Yellow Pepper Collard Wraps

by Judy Griffin on November 4, 2013

Makes a delicious "meaty" meal without the "meat."

Makes a delicious “meaty” meal without the “meat.”








Portobella & Yellow Pepper Collard Wraps

Serves 4 Prep & Cook Time: About 30 minutes


  • 2 medium Portobello mushrooms, (about 4 ounces each)
  • 2 Tbsp olive oil
  • 2 medium yellow peppers, thinly sliced
  • 1 jumbo sweet onion (Vidalia), thinly sliced
  • ½ tsp sea salt
  • ¼ tsp coarsely ground black pepper
  • 1 Tbsp Balsamic Vinegar
  • 4 Collard Greens (optional-blanche for 30 seconds)
  • Optional: add Shredded Whole Mozzarella Cheese


  1. Heat Cast-iron skillet over medium-high heat until hot. Brush both sides of mushrooms using 1 tbsp olive oil.
  2. Add mushrooms to skillet and cook 5 minutes, or until tender and lightly browned.
  3. Transfer mushrooms to cutting board and cut into ¼ inch slices and set aside.
  4. In same skillet, heat remaining tbsp olive oil over medium heat until hot. Add yellow peppers, onion, salt, pepper, and 2 Tbsp  water. Cook until vegetables are tender and golden, about 15 minutes., stirring frequently.
  5. Stir in balsamic vinegar, turn off heat. Gently stir in sliced mushrooms.
  6. Lay out each collard leaf with its backside facing up, stem on bottom
  7. Slice along each side of the stem and remove the stem, leaving the top part of the leaf attached.
  8. Place mushroom mixture on Collard Greens. Starting at the bottom, fold the bottom edge of the leaf up over the filling. Then fold both sides in, then roll up tightly.







{ 2 comments… read them below or add one }

Elizabeth Scala November 15, 2013 at 7:33 am

Wow! Judy, two foods that I don’t really know ‘what’ to do with or how to make. Thanks for this really good (and healthy!) idea. I always appreciate your recipes. Have an awesome weekend! Elizabeth


Judy Griffin April 18, 2014 at 3:02 pm

Thanks for you encouraging feedback. I love putting fresh food together in flavorful recipes. I appreciate your engaging thoughts Liz.


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