3-4 portabella mushrooms
1/4 cup vinegar
2 tbsp olive oil
1/8 tsp garlic powder
1/2 tsp chili powder (or to taste)
1 tsp molassas
vegetable oil spray
How to prepare
Clean and slice portabella mushrooms into 1″ thick strips. Brush with a marinade of olive oil, red wine vinegar, molassas, garlic & chili powders. Spray pan with pam (or oil lightly). Turn heat up high till a few drops of water sprinkled on it evaporate instantly. Place mushroom slices on grill, turn heat down a little. When they have slight striping on one side, turn them over. Grill another 2 3 min.
Now, here’s the secret: add about 1/3 cup water to the pan. That should be enough to cover the bottom, but not enough to reach the mushrooms. Cover the pan, and let them steam for another 3-4 min on a mild flame. The juices left on the bottom of the pan are quite flavorful and make a good sauce (as long as they haven’t become carbonized!) Saute onion and pepper slices in a regular frying pan.
Put peppers, onions, and grilled mushrooms on a fajita tortilla. Top with grated cheddar cheese, sour cream and
guacamole or plain nonfat yogurt mixed with a little lime juice and black pepper.