Portobello Mushroom Fajita
1 jumbo portobello mushroom, steamed (or
2 medium portobello mushrooms)
3 slices Bermuda onion sliced thin
5 slices red bell pepper sliced thin crosswise
5 slices yellow bell pepper sliced thin crosswise
2 8" whole-wheat tortillas
2 tsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
salt to taste
fresh ground black pepper to taste
Rub both sides of mushroom with balsamic vinegar, olive oil, salt, and pepper.
Grill or broil both sides until mushroom feels tender in the center.
Season peppers and onions with remaining balsamic vinegar and olive oil.
.Grill or broil until soft.
Slice mushroom, lay on plate with peppers and onions on top.
Serve with soft flour tortillas, with
salsa (Pico De Gallo Salsa), and the sour
cream (Cilantro Tofu Sour Cream).
Calories - 306
Total Fat - 10 g
Carbohydrate - 46 g
Protein - 9 g
Cholesterol - 0 mg
Sodium - 374 mg