Grilled Portobellos and Asparagus in Pesto Tortilla Roll-Up

1. 1

   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.

2. 2

   Add olive oil through feed tube and continue to process.

3. 3

   Stop, scrape down bowl and process again.

4. 4

   Add pine nuts and pulse to incorporate.

5. 5

   Gently wipe mushroom caps with damp cloth to remove grit.

6. 6

   Brush mushrooms and asparagus with olive oil.

7. 7

   When grill or broiler is hot, place mushroom caps and asparagus on grill or under broiler.

8. 8

   Cook until flecked with brown and cooked through, 10 to 12 minutes.

9. 9

   Remove from grill or oven, slice each cap into four strips and set aside.

10. 10

    Heat each half tortilla on ungreased skillet for about 1 minute per side over medium-high heat, until tortilla puffs.

11. 11

    Spread each warm tortilla half with 1/2 tablespoon pesto, and arrange mushroom strips and asparagus on top.

12. 12

    Roll up and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.