Recipe

Grilled Portobello Burritos Wjalapeno Sauce Recipe

	Sunridezephyr / All my dishes 1 year, 2 months ago this recipe was adapted from THE VEGETARIAN GRILL..made it the first time for friendly get-together..had margaritas to compliment the meal..it was memorable!..the only change i made was to shred some sharp cheddar when assembling the burrittos.. Prep:15m Cook:15m Servings:4	Sunridezeph
	portobello jalapeno cheese easy scrumptious

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Ingredients

4 medium-to-large Portobello mushrooms

1/3 cup tomato-based barbecue sauce

8 10-inch flour tortillas

Jalapeno Sauce

3 tablespoons butter, softened

1 fresh jalapeno, finely chopped

3 ounces cream cheese

1 egg yolk

1 tablespoon lemon or lime juice

¼ teaspoon salt

1. Prepare a medium fire in the grill.

2. Trim the mushrooms, leaving 1 inch of stem, and slice ½ inch thick. Brush with the barbecue sauce and set aside. Wrap the tortillas in foil.

3. To make the jalapeno sauce, melt 1 tablespoon of the butter in a small saucepan over low heat. Add the jalapenos and cook, stirring, until softened, about 2 minutes. Meanwhile, combine the remaining 2 tablespoons of butter, the cream cheese, egg yolk, lemon or lime juice, and salt in a medium bowl. Add to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes. Do not allow the sauce to boil. Remove to a bowl and cover with plastic wrap.

4. Grill the mushrooms, basting with additional barbecue sauce and turning frequently, until tender, about 10 minutes. Warm the tortillas off to the side of the grill, turning occasionally.

5. To assemble, spread about 1 tablespoon of the jalapeno sauce slightly off center on a tortilla and cover with a few mushroom slices. Roll up part way and fold in the sides. Finish rolling and place on a warm plate, seam side down. Repeat with the remaining tortillas.

6. Serve at once, passing additional sauce on the side.

Serves 4.

Directions

1. Prepare a medium fire in the grill.

2. Trim the mushrooms, leaving 1 inch of stem, and slice ½ inch thick. Brush with the barbecue sauce and set aside. Wrap the tortillas in foil.

4. Grill the mushrooms, basting with additional barbecue sauce and turning frequently, until tender, about 10 minutes. Warm the tortillas off to the side of the grill, turning occasionally.

6. Serve at once, passing additional sauce on the side.

Serves 4.

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