Shelly's Recipe

GRILLED PORTOBELLO AND PEPPER

Category: Mushrooms

1 (8 oz) container sour cream
1 tsp dried dill weed
1 tsp onion powder
2 tbsp vegetable oil
1 large clove garlic, minced
2 portobello mushrooms, stems removed
1 large green bell pepper, quartered
1 large red bell pepper, quartered
6 (6-inch) flour tortillas, warmed

Combine sour cream, dill and onion powder in small bowl and set aside. Combine oil and garlic in separate bowl, set aside. Place mushrooms and bell pepper on grill, brushing lightly with oil mixture. Season with salt and pepper to taste. Lower grid lid and cook 8 minutes, or until peppers are tender. Remove mushrooms and pepper and cut into 1 inch slices. Serve with sour cream mixture and tortillas. Serves 4