I sea pulled mushroom wrap

Make this pulled mushroom wrap for the ultimate budget-proof and vegetarian recipe. This pulled mushroom wrap is bursting with hearty, savory flavors. Bright vegetables and creamy cottage cheese bring the flavors all together. Wrapped up in a flavorful seaweed wrap, this recipe just couldn't get any better.


By Kim and Sofie from @foodiesuitzeeland

Kim and Sofie
Kim and Sofie@foodiesuitzeeland Read More

"We have tried the seaweed wraps from @seamorefood with pulled chamignons. The wraps are not only very healthy, but they are also very tasty!"
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Ingredients (Serves 4 People)

1 pack of seaweed wraps (4 wraps)

400 g mushrooms 

125 g bean sprouts

1/2 winter carrot grated

250 g cherry tomatoes


For the sauce 

1.5 tablespoon of soy sauce

3 tablespoons of sweet soy sauce (ketjap manis)

1 clove of garlic or some garlic powder

2 teaspoons paprika powder

Pinch of salt and pepper


For the dressing 

3 tablespoons low-fat cottage cheese (or mayonnaise if you have it at home)

Teaspoon of dill powder

Teaspoon of garlic powder

Pinch of salt and pepper


Pulled Mushroom Wrap Preparation

  1. Preheat the oven to 200 degrees
  2. Roast the mushrooms in the oven for about 20 minutes
  3. Then remove the moisture off the mushrooms with some paper
  4. Pull the mushrooms apart with two forks
  5. Put olive oil in a pan and add the sauce mix and mushrooms, fry for a few minutes
  6. Meanwhile, make the dressing mix from quark
  7. Heat the wraps in the microwave for 20 seconds
  8. Serve everything in the seaweed wrap and enjoy your pulled mushroom wrap!

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