Recipe: Portobello Mushroom Fajitas for Linda

Portobello Mushroom Fajitas
Grilled or roasted portobello mushrooms have a meatlike texture and flavor. Tofu sour cream, salsa, guacamole are all excellent condiments for this dish.
Serving: 4

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
Four 8-inch flour tortillas

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 non stick 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 warm folded flour tortillas.