Sunday evening we drove up to Round Rock to spend some time with Leti and her parents, Sophia and Robert. We were treated to a lavish supper of grilled salmon, chicken, deer sausage, shrimp, portobellos (which Leti used for fajitas), asparagus, bruschetta, and cucumber-tomato salad, plus grapes with yogurt, cinnamon, and walnuts for dessert. It was scrumptious. We had a great time helping out at the grill (and saturating ourselves with smoke in the process), and Justin even got to pet the neighborhood donkey.
I have to say that the bruschetta were amazing, and so simple. After toasting slices of baguette on the grill, we rubbed a garlic clove on each slice, then topped them with chopped tomato mixed with sliced basil. Rubbing the garlic on the bread gave it such a great flavor.
It had been so long since we’ve really participated in a cookout. Leave it to Leti to pull out all the stops and show us how to make grilling fun, vegetarian-friendly, and healthy to boot.
- 1 tablespoon olive oil
- 4 cups (1/2-inch thick slices) portobello mushrooms (about 8 ounces)
- 1 cup vertically sliced red onion
- 1 cup (1/4-inch thick) green bell pepper strips
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 serrano chile, minced
- 12 (6-inch) flour tortillas
- 1 cup (4 ounces) crumbled queso fresco
- 3/4 cup salsa verde
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.
Makes 4 servings.
Source: Cooking Light Jan/Feb 2005