PAN-GRILLED PORTABELLO FAJITAS

1 pound fresh white mushrooms, cut in 1/4-inch (5-mm) thick slices (450 g)
8 ounces portabello caps, halved and cut in 1/4-inch (5-mm) slices (225 g)
1/2 teaspoon salt (2 mL)
1 teaspoon garlic, chopped fine (5 mL)
2 tablespoons vegetable oil (25 mL)
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2-inch (1.25-cm) wide strips
2 teaspoons fresh jalapeno peppers, chopped fine (10 mL)
8 low-fat tortillas 6-inch (15-cm) size, warmed
FOR SERVING:
sour cream
salsa
lime wedges
additional finely chopped jalapenos, if desired

Trim mushrooms; halve portabellos; slice white and portabello mushrooms.

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 (15 mL) chopped coriander; 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, lime wedges and additional finely chopped jalapenos, if desired.

Serves 4
Source: Mushroom Council