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Portabella Fajitas

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
mustard, 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.


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