->Mushroom Fajitas 02 <-

3-4 portabella mushrooms

1/4 c vinegar

2 T olive oil

1/8 tsp garlic powder

1/2 tsp chili powder (or to taste)

1 tsp molassas

vegetable oil spray

grill pan

1-2 onions, sliced

1 green pepper, sliced

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 minutes.

Now, here's the secret: add about 1/3 c 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 minutes

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!) Sautee onion and pepper slices in a regular

frying pan.

You can either use regular salsa with this, or make a corn salsa

2 c frozen corn, thawed,

2 T minced pimentos,

1/2 a minced onion,

1 clove minced garlic,

2 tsp vinegar,

1 tsp molassas,

1 tsp prepared

1/8 tsp paprika and 1/4 tsp salt, combine and let sit for 1/2 hour in the fridge.)

Put peppers, onions, and grilled mushrooms on a fajita tortilla (I

like flour tortillas). Top with grated cheddar cheese, sour cream

and guacamole (if you're not watching your calories) or plain nonfat

yogurt mixed with a little lime juice and black pepper.