grilled portobello burritos wjalapeno sauce Recipe

Ingredients

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• 4 medium-to-large Portobello mushrooms shopping list
• 1/3 cup tomato-based barbecue sauce shopping list
• 8 10-inch flour tortillas shopping list
• jalapeno Sauce shopping list
• 3 tablespoons butter, softened shopping list
• 1 fresh jalapeno, finely chopped shopping list
• 3 ounces cream cheese shopping list
• 1 egg yolk shopping list
• 1 tablespoon lemon or lime juice shopping list
• ¼ teaspoon salt shopping list
• 1. Prepare a medium fire in the grill. shopping list
• 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. shopping list
• 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. shopping list
• 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. shopping list
• 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. shopping list
• 6. Serve at once, passing additional sauce on the side. shopping list
• Serves 4. shopping list