Tao of Food: Portobello
Chickpea Wraps

Onto a baking pan diced buttons of four portobello mushrooms, 2-4 quartered tomatoes, red onions sliced to preference, some chopped rosemary if on hand, olive oil and as much salt as thought needed.

This will bake in 425 oven until all the vegetables are tender enough that you can picture them easy to bite into and eat.  The kitchen will fill with an aroma that is very hard to define by comparing to other smells.  Tomatoes, when cooking, give off a sort of sweet smell; combined with the earthiness of the

mushrooms, it begins to smell of a restaurant preparing for appetizers.  Meanwhile crush a can of chickpeas combined with a dash of balsamic vinegar to taste and again salt, maybe pepper.  This will create the bottom spread of the flatbreads.  Place muenster and parmesan cheese over the chickpeas – this will become the main sauce.  Now that the vegetables are soft and combined, they go over the top.  Place a grouping of greens over this for crisp texture, then wrap or fold, depending on the size of the flatbread chosen.  Either a panini machine or a broil, long enough to melt the cheese and warm the chickpeas, can work to heat. The cheese begins to run out the ends.  Lay the wraps onto a

cutting board and cut to perfect size.  Many good textures in this wrap – both hearty and light.  The main components of the mushroom and tomato filling balanced by the flatbread and chickpea layering.  With a leftover soup available, and a handful of chips, a great weekend afternoon meal.