Grilled Portobellos And Asparagus In Pesto Tortilla Roll-up

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups basil leaves, washed and dried
• 2 large garlic cloves, peeled
• 2 1/2 inches x 2-inch chunks parmesan cheese, cubed
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 4 large portobello mushroom caps, stems discarded
• 1 teaspoon extra virgin olive oil
• 1/2 lb asparagus, stems removed
• 2 flour tortillas, cut in half (10-inch round)

Recipe

• 1 pesto
• 2 place basil, garlic and cheese cubes in food processor fitted with steel knife blade and process 2 to 3 minutes, or until cheese is grated and basil and garlic are finely chopped. add olive oil through feed tube and continue to process.
• 3 stop, scrape down bowl and process again.
• 4 add pine nuts and pulse to incorporate.
• 5 grilled portobellos and asparagus
• 6 gently wipe mushroom caps with damp cloth to remove grit. brush mushrooms and asparagus with olive oil. when grill or broiler is hot, place mushroom caps and asparagus on grill or under broiler. cook until flecked with brown and cooked through, 10 to 12 minutes. remove from grill or oven, slice each cap into four strips and set aside.
• 7 heat each half tortilla on ungreased skillet for about 1 minute per side over medium-high heat, until tortilla puffs.
• 8 spread each warm tortilla half with 1/2 tablespoon pesto, and arrange mushroom strips and asparagus on top. roll up and serve immediately.