Much Ado About Mushrooms-Marinated, grilled portobello mushroom fajitas-Looneyspoons Cookbook

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.