Portobello Mushroom Fajitas
 Grilled or roasted portobello mushrooms have a meatlike texture and flavor. For a truly exquisite dining experience, drizzle a little white truffle oil over the mushrooms just before serving for an extra intense flavor sensation. Tofu Sour Cream, Roasted Corn-Chipotle Salsa and Guacamole are all excellent condiments for this dish. Makes 4 servings.


Ingredients:
2 jumbo portobello mushrooms, stems trimmed, rinsed and patted dry
2 medium yellow bell peppers, thinly crosscut
1/4 teaspoon chili powder
3 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper
4 teaspoons extra-virgin olive oil
2 Bermuda onions, thinly sliced
Four 8-inch flour tortillas
2 medium red bell peppers, thinly crosscut


Instructions:
1. 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.

2. Grill the mushrooms, onions, and peppers over medium heat on a nonstick 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 with warm folded flour tortillas.
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