Pan-Grilled Portabella Fajitas

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.

Serves four.

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