28 - Grilled Portobello Burritos with Jalapeno Sauce
- Annie B. Bond, September 23, 2000, Source
These are the hit of the party every time they are served. Portobello mushrooms, with their firm texture, are ideal for grilling and make a surprisingly substantial filling for a burrito. The jalapeno sauce is surprisingly creamy and delicious: it would make a great topping for potatoes, corn, or other vegetables.
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.