This is one the winning recipes in last year's mushroom cooking contest in the high school category. It was submitted by Chris Guizzetti, a senior at Kennett High School.
12 portobello mushrooms, cleaned and stems removed, and marinated overnight in Italian salad dressing
2 tablespoons olive oil
1 clove garlic, minced
1 red pepper, cut into slices
1 green pepper, cut into slices
1 onion, sliced
2 lemon wedges
1 avocado, peeled and cut in- to strips
4 flour tortillas, warmed
Lettuce, shredded
Salsa
Sour cream
1 lime, cut into wedges
Remove portobellos from marinade and cut into 1/2-inch strips. In large skillet, over medium heat, add olive oil. When oil is hot, add garlic, peppers and onion.
Add juice from lemon wedges. Stir-fry for 8 to 10 minutes. Add portobellos and stir-fry for 3 to 4 minutes until cooked through. Remove from heat. Divide mixture among 4 tortillas. Serve with salsa, sour cream, shredded lettuce and avocado. Garnish with lime wedges. Makes: 4 servings.
Thursday, September 16, 1999
