Portobello Mushroom Fajita

Ingredients:

1 jumbo portobello mushroom, steamed (or 2 medium portobello mushrooms) 
3 slices Bermuda onion sliced thin 
5 slices red bell pepper sliced thin crosswise 
5 slices yellow bell pepper sliced thin crosswise
2 8" whole-wheat tortillas
2 tsp. extra-virgin olive oil 
1 tbsp. balsamic vinegar 
salt to taste 
fresh ground black pepper to taste 

Directions

Rub both sides of mushroom with balsamic vinegar, olive oil, salt, and pepper.

Grill or broil both sides until mushroom feels tender in the center.

Season peppers and onions with remaining balsamic vinegar and olive oil. .Grill or broil until soft.

Slice mushroom, lay on plate with peppers and onions on top.

Serve with soft flour tortillas, with salsa (Pico De Gallo Salsa), and the sour cream (Cilantro Tofu Sour Cream).

Nutritional Analysis
Per serving:

Calories - 306
Total Fat - 10 g
Carbohydrate - 46 g
Protein - 9 g
Cholesterol - 0 mg
Sodium - 374 mg