September 26th Menu Recipes
Yield: 4 servings
3 large portobello mushrooms (about 1/2 lb)
1 large, sweet red pepper, cut into strips
1/2 large sweet onion, sliced
1/2 cup Italian salad dressing
2 tbsp lime juice
4 flour tortillas (8 inch), warmed
1/2 cup shredded cheddar cheese
Optional toppings: salsa, guacamole, sour cream
Remove and discard stems from mushrooms; with a spoon, scrape and remove the gills. Cut mushrooms into 1/2 slices and place in a large bowl. Add the pepper and onion; drizzle with Italian salad dressing and toss to coat. Let stand for 10 minutes.
Transfer the veggies to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10 to 12 minutes or until tender, stirring occasionally. Drizzle veggies with lime juice. Serve with tortillas, cheddar cheese and toppings as desired.
NOTE: If you do not have a grill wok or basket, you can use a disposable foil pan. Poke holes in the pan bottom with a meat fork to allow liquid to drain.