Grilled Portobello Burritos with Jalapeno Sauce

By Mike_67

Ingredients

• 2 pounds large portobello mushrooms
• 1 large sweet onion
• 24 ounce bottle tomato-based barbecue sauce
• 8 (10-inch) flour tortillas
• +++++
• Jalapeno Sauce
• 1 teaspoon olive oil
• 2 fresh jalapenos, seeded and finely chopped
• 8 ounces cream cheese
• 1/2 cup Egg Beaters
• 2 tablespoons lemon or lime juice
• 1/2 teaspoon salt

Details

Servings 4

Preparation

Step 1

Prepare fire in grill. Trim mushrooms, leaving 1 inch of stem, and slice ½ inch thick. Brush with the barbecue sauce and set aside.

Warm olive oil in a small saucepan over medium-low heat. Add the chopped jalapenos and cook and stir for 2 minutes.

Combine the cream cheese, egg, lemon or lime juice and salt in a small bowl. Add to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes. Do not allow the sauce to boil. Remove from heat and cover.

Grill the mushrooms, basting with additional barbecue sauce and turning frequently, until tender, about 10 minutes. Grill onion in barbecue wok until tender.

Warm the tortillas in the microwave to soften. To assemble, spread about 1 tablespoon of the jalapeno sauce slightly off center on a tortilla and cover with a few mushroom and onion slices. Roll up part way and fold in the sides. Finish rolling and place on a warm plate, seam side down. Repeat with remaining tortillas.
Serve at once with additional sauce on the side.