1/2 c. Oregano White Balsamic
1 Tbsp. Harissa Olive Oil
2 Tbsp. Gourmet Inspirations Smoke & Spice
4 lg. portobello mushrooms
1 Tbsp. Picual Extra Virgin Olive Oil
1 lg. red onion, sliced
1 lg. red bell pepper, seeded, cut into strips
1 lg. green bell pepper, seeded, cut into strips
1 Tbsp. each freshly squeezed lime juice and minced cilantro
8 - 7” whole grain flour tortillas
To make marinade, combine Oregano White Balsamic, Harissa Olive Oil, and Smoke & Spice rub in small bowl. Using a pastry brush, coat both sides of mushrooms with marinade. Let stand at room temperature for 1 hour.
Preheat grill to high setting. Brush grill rack lightly with oil, and grill mushrooms for about 3 minutes per side, until tender with nice grill marks. Remove from heat. Cut each mushroom into 6 slices. Cover with foil and keep warm.
Heat olive oil in a large pan, 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. Add lime juice, cilantro, and reserved mushrooms. Stir gently and cook just until mushrooms are hot.
*Tested in Vegetarian Cooking Class
To prepare fajitas, 10 minutes before serving time, wrap tortillas in foil and heat in a 350 F oven to warm (or wrap in a damp tea towel and heat in microwave). To serve, layer your favorite fajita fix-in's on warm tortilla, followed by cooked vegetables. Wrap up and enjoy.
