Portobello mushroom wraps with buffalo mozzarella, piquillo peppers and pimentón mayonnaise

lbs (565 g) (4 medium) Portobello mushrooms – stems trimmed to the base, caps brushed clean

extra virgin olive oil

sea salt or to taste

freshly ground black pepper

flour or whole wheat tortillas

pimentón mayonnaise (see Cook’s note 1)

buffalo mozzarella – cut in 1/8” slices, laid on paper towels to drain

sea salt

freshly ground black pepper

– 8oz (225 g) jar roasted piquillo peppers (or roasted bell peppers)

baby arugula

large jelly roll pan (17″ x 11″)