A vegetarian dish that can easily accommodate meat-minded folks by adding some ground or grilled, sliced meat. It’s a simple summer dinner, all the tastier eaten outdoors. From Fresh Grilling by Better Homes and Gardens.
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground black pepper
3 medium portobello mushrooms
1 red or yellow sweet pepper, quartered
8 6-to-7-inch (15 to 18 cm) flour tortillas
2 medium avocados, halved, seeded and peeled
1/4 cup l (56 g) light mayonnaise1 tsp (5 mL) chill powder
Fresh cilantro sprigs to garnish
Lime wedges
In a small bowl, combine oil, salt, and black pepper. Brush the portobello mushrooms and sweet pepper with the oil. Stack tortillas and wrap in foil.
Place portobellos, pepper and foil packet on a grill directly over medium heat on a barbecue grill. Cover and grill for 8 to 10 minutes or until tender, turning once halfway through grilling.
Slice portobello and pepper into strips. In medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portobello and sliced avocado on tortillas. Top with mayonnaise and cilantro. Serve with lime wedges.
Makes 4 servings.
Wine Match:
Earthy, rich, umami laden Portobello mushrooms and Italian reds. It’s the easy match.
—Anthony Gismondi
Rocca delle Macìe Chianti Classico Sangiovese — Merlot 2011, Tuscany, Italy, $20
Fresh, dry, juicy, lighter Chianti with black cherry, peppery, savoury flavours, perfect with mushroom or beef pasta.
Le Volte 2011, Tuscany, Italy, $35 Plenty of cassis, black cherry, licorice and roasted meat flavours will melt into this earthy mushroom dish.
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