Pan-Grilled Portobello Fajitas
Serves 4

1 pound fresh white mushrooms, cut in 1/4-inch thick slices
8 ounces portobello 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, sweet red-bell pepper, cut in 1/2-inch strips
2 teaspoons finely chopped fresh jalapeño peppers
8 six-inch low-fat tortillas, warmed

Trim mushrooms; halve portobellos; slice white and portobello mushrooms in 1/4-inch slices. In large skillet, sprin- kle 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 jalapeño peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot. Spoon equal amount into center of each tortilla; fold bottom and sides over filling. Serve with sour cream, salsa, lime wedges and addi- tional finely chopped jalapeños, if desired.