Pan-Grilled Portabella Fajitas
1 pound fresh white mushrooms, cut in 1/4-inch-thick slices
8 ounces portabella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons vegetable oil
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2-inch-wide strips
2 teaspoons finely chopped fresh jalapeno peppers
1 tablespoon chopped cilantro (optional)
8 low-fat tortillas (6-inch size), warmed
Sour cream, for garnish
Salsa, for garnish
Lime wedges, garnish
Trim mushrooms; halve portabellas; slice white and portabella mushrooms in 1/4-inch-thick slices. In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes. Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl.
Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes. Return mushrooms to skillet; stir in jalapeno peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot.
Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling. Serve with sour cream, salsa and lime wedges, if desired.