Recipes and Cooking Portobello-Pepper Kale Wraps 5.0 (1) Add your rating & review Hearty kale leaves make a crunchy, lighter wrap option. Enjoy with homemade cilantro cashew cream for a vegan meal. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Updated on July 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 15 mins Total Time: 25 mins Servings: 6 Yield: 2 cups mushroom mixture plus 2 1/2 cups slaw Jump to Nutrition Facts Ingredients 2 cup finely shredded red cabbage 1 cup chopped fresh tomato 1 fresh jalapeño or Fresno pepper, stemmed, seeded if desired, and sliced* 1 teaspoon sambal oelek (Asian chile garlic sauce) 2 tablespoon rice vinegar 1 tablespoon reduced-sodium soy sauce 1 tablespoon olive oil 4 large portobello mushrooms, stems removed and sliced 2 medium red and/or yellow bell peppers, cut into strips 1 tablespoon grated fresh ginger 4 cloves garlic, minced Salt and black pepper 12 lacinato kale leaves, thick stems removed* 1 recipe Cashew-Cilantro Cream Directions For slaw, in a medium bowl combine the first six ingredients (through soy sauce). Toss to combine. Cover and chill until ready to serve. In a large skillet heat oil over medium-high. Add mushrooms and peppers. Cook, stirring occasionally, until tender, about 8 minutes. Stir in garlic and ginger. Cook and stir 1 minute more. Season to taste with salt and black pepper. To serve, arrange kale leaves onto a platter or plates. Spoon Cashew-Cilantro Cream onto leaves. Using a slotted spoon, spoon hot mushroom mixture onto each leaf. Top with slaw. Cashew-Cilantro Cream In a small bowl combine 1 cup raw unsalted cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. In a blender or food processor combine cashews, 1/2 cup water, 1 clove garlic, 2 tablespoons chopped fresh cilantro, and 1/8 teaspoon salt. Cover and blend 5 minutes or until smooth and creamy. Store in the refrigerator up to 1 week. Kale Tip To make the kale leaves more tender, drizzle them with 2 tsp. olive oil and sprinkle with 1/4 tsp. salt; toss to combine. Massage the leaves with your hands until completely coated with oil and the green color deepens. *Hot Peppers Chiles, such as jalapeno or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burnign tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water. Rate it Print Nutrition Facts (per serving) 198 Calories 13g Fat 18g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 198 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Sodium 376mg 16% Total Carbohydrate 18g 7% Total Sugars 7g Protein 8g Vitamin C 114.7mg 574% Calcium 152mg 12% Iron 2.9mg 16% Potassium 801mg 17% Folate, total 77mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.