I love meat.  There’s just no getting around the fact that for many people meat is BBQ.  Over the past year or so I’ve been trying to expand my grilling horizons with some Meatless Monday dishes and the mushroom tacos were both easy to fix and quite filling.

All you need to do is slice and remove the seeds and veins from two poblano peppers, slice some red onion.  Also remove the gills from a couple portobello mushroom caps and cut them into large, thick slices.

Place all the veggies in a bowl and drizzle them with a little olive oil.

Place them on the grates and grill them until done.  Don’t worry about the darkness of the poblanos.  Once the veggies are done rough chop them and put them in a bowl. Sprinkle with a little cumin and cover while you heat the tortillas.

When the tortillas are done fill them with the veggie mixture and your normal taco toppings.  I used a little cilantro and some salsa.

Simple…simple…simple!  Give them a try.

Copyright secured by Digiprove © 2011 Larry Gaian

Ingredients:

• 4 Portabello Mushroom caps, cleaned and gills removed
• 2 Red Bell Peppers, seeded, de-veined, roasted and sliced
• 8 Fresh Basil Leaves, hand torn.
• 4 oz mozzarella cheese, thinly sliced
• 4 or 8 tortillas

Instructions:

Rub the bell peppers with a little olive oil and roast them over a hot grill (either charcoal or gas grills will work). It only takes a couple of minutes so watch them. Don't be afraid to char them.

Place the hot roasted bell peppers in a plastic bag. The steaming of the peppers will make it easier to remove the skin. Once the skin is removed, thinly slice the peppers. If you do the peppers first they can steam in the bag while you grill the mushrooms.

After you clean the mushroom rub it with a little olive oil and put them on your grill for about 4 to 5 minutes per side. After they are done, remove from grill and let them cool while your peel and slice your bell peppers. Once cool thinly slice the mushrooms.

I used a cast iron griddle for heating the quesadillas. Place a tortilla on the griddle and place some mozzarella cheese on each one. A lttle roasted bell pepper on top of the cheese.

Next the thinly sliced mushrooms. Don't forget to add the basil. Cover with a little more cheese and another tortilla.

Add some salsa, avocado and spanish rice and you've got a filling meal without meat.

You can cut down on carbs by using one tortilla and just folding it in half.