Lavash Muffuletta Roll-Ups

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Lavash Muffuletta Roll-Ups

 

12 ounces portobello mushroom caps

olive oil, for brushing

1/2 small red bell pepper

1/4 cup roughly chopped Kalamata olives

1/4 cup roughly chopped Spanish olives with pimentos

3 tablespoons minced celery

1 1/2 teaspoons minced capers

2 teaspoons minced fresh parsley

1/4 teaspoon minced garlic

1/2 teaspoon dried oregano

2 tablespoons extra-virgin olive oil

salt and freshly ground pepper

4 ounces soft, fresh goat cheese, at room temperature

2 12-inch lavash roll-up breads

 

Preheat oven to 450 degrees. Scrape the gills out of the mushroom caps with a

teaspoon; discard. Brush or spray the portobello caps with olive oil. Remove

seeds and ribs from the red pepper. Brush or spray with the olive oil.

Put the mushrooms and red pepper on a rack or a sheet pan and roast for 20

minutes, or until the peppers are blistered and the mushrooms begin to toast.

Set aside to cool.

In a medium bowl, toss together the olives, celery, capers, parsley, garlic,

oregano and olive oil to combine. Roughly chop the mushrooms and red pepper and

add to the mixture. Add salt and pepper to taste. Allow to cool at room

temperature for 10 minutes so the flavors can meld.

Use a spatula to spread half the goat cheese over each lavash. Spread half the

filling over the cheese on each. Roll up, slice in half on the bias, and serve.

Makes 4 servings.