Ingredients
3 large portobello mushrooms (about 1/2 pound)1 large sweet red pepper, cut into strips1/2 large sweet onion, sliced1/2 cup fat-free Italian salad dressing2 tablespoons lime juice4 flour tortillas (8 inches), warmed1/2 cup shredded cheddar cheeseOptional toppings: salsa, guacamole and sour cream
Preparation
Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes.
Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally.
Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.
