How to make it

  • 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.

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