Recipe: Portabella Wraps with Jalapeno Cream Sauce

PORTABELLA WRAPS WITH JALAPENO CREAM SAUCE

4 packages (6 ounces each) sliced portabella mushrooms
3 Tbsp garlic-flavored olive oil, divided use
1 medium-sized yellow bell pepper
1 medium-sized sweet red bell pepper
1 medium-sized red onion, thinly sliced
FOR THE JALAPENO CREAM SAUCE:
1/3 cup sour cream
1/3 cup jalapeno pepper jelly
6 small (7 or 8 inch) flour tortillas, warmed according to package directions

Place mushrooms in a self-sealing 1-gallon plastic bag; drizzle 2 tablespoons of the oil over mushrooms; seal and gently turn packet until mushrooms are coated.

Place peppers and onion in another bag; drizzle with the remaining 1 tablespoon oil; seal and turn packet to coat vegetables. Marinate mushrooms and vegetables, about 15 minutes.

MEANWHILE, TO PREPARE JALAPENO CREAM SAUCE:
In a small bowl, combine sour cream and jalapeno pepper jelly; set aside.

WHEN READY TO COOK:
Over medium-high heat, heat a large skillet (preferably nonstick). Add marinated mushrooms; cover and cook until they begin to release liquid, about 4 minutes.

Uncover and cook until tender and liquid has evaporated, about 6 minutes; remove and drain mushrooms on paper towels, pressing to remove excess moisture.

Add marinated vegetables to skillet; cook and stir until tender, about 6 minutes.

TO ASSEMBLE THE WRAPS:
Spread warm tortillas with Jalapeno Cream Sauce, dividing evenly; spoon an equal amount of the mushrooms and vegetable mixture onto each tortilla. Fold in sides of each tortilla and roll up.

To serve, cut each wrap in half, crosswise, on the diagonal.

Servings: 6
Source: The National Mushroom Growers' Association