1/2 C light balsamic vinaigrette dressing
2 T steak spice rub (I used McCormick Grill Mates Montreal Steak Marinade)
1/2 tsp each ground cumin, chili powder and dried oregano
4 large portobello mushrooms
1 T olive oil
1 large red onion, sliced
1 large red bell pepper, seeded and cut into strips
1 large green bell pepper, seeded and cut into strips
1 T each freshly squeezed lime juice and minced fresh cilantro
8 7-inch whole-grain flour tortillas
Fajita fixin's: light sour cream, salsa, chopped lettuce, shredded light cheese, guacamole.
To make marinade, combine dressing, steak rub, cumin, chili powder and oregano in a small bowl. Using pastry brush, coat both sides of mushrooms with marinade. I went ahead and sliced the mushrooms before adding marinade. Let stand at room temperature for 1 hour.
Grill mushrooms for about 3 minutes per side, until tender with nice grill marks. I browned these in a skillet sprayed with non-stick spray and it worked well. After mushrooms are done, set aside and wrap with foil to keep warm.
Heat olive oil in a large, non-stick wok or skillet over medium-high heat. Add onion slices and peppers. Cook and stir until vegetables are tender crisp, about 5 minutes. I also added cubed butternut squash to the veggies. Add lime juice, cilantro and mushrooms. Stir gently and cook just until mushrooms are hot. While my veggies were cooking, I coated a skillet with olive oil and added some minced garlic. I then added purple cabbage, mixed greens and kale. Cooked until wilted. I topped the fajitas with the mushroom mixture, garbanzo beans, greens, fat free sour cream, salsa and avocado. Easy recipe and tasted really good.