Trevor's Recipe Collection
3 large portobello mushrooms (about 1/2 pound)
1 large sweet red pepper, cut into strips
1/2 large sweet onion, sliced
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
4 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional toppings: salsa, guacamole and sour cream
1. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes.
2. Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally.
3. Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.
3 large portobello mushrooms (about 1/2 pound)
1 large sweet red pepper, cut into strips
1/2 large sweet onion, sliced
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
4 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional toppings: salsa, guacamole and sour cream
1. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes.
2. Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally.
3. Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.