Portobello Mushroom Fajitas
Grilled or roasted Portobello mushrooms have a meaty texture and taste great rolled in warm tortillas with peppers and onions. Pass salsa and guacamole around the table as accompaniments.
Credit: Totally Dairy-Free Cooking by Louis Lanza
Servings: 4
Ingredients:
* 2 jumbo Portobello mushrooms, stems trimmed, rinsed and patted dry
* 3 tablespoons balsamic vinegar
* 4 teaspoons extra virgin olive oil
* 2 Bermuda onions, thinly sliced
* 2 medium red bell peppers, thinly crosscut
* 2 medium yellow bell peppers, thinly crosscut
* 1/4 teaspoon chili powder
* Sea salt and freshly ground black pepper
* 4 (8-inch) flour tortillas
Directions:
Rub both sides of the mushrooms with a little vinegar and olive oil. Toss the onions and peppers with the remaining vinegar and olive oil. Season with chili powder and salt and pepper to taste.
Grill the mushrooms, onions and peppers over medium heat on a nonstick grill pan or an outdoor grill for 3 to 4 minutes per side. (A broiler works as a last resort.) Slice the mushrooms in 1/2-inch bias cuts and arrange the peppers and onions on top. Serve with warm folded flour tortillas.
