Portobello Mushroom Fajitas

Tomorrow we're celebrating my older daughter's birthday with a fajita party. My husband and younger daughter are preparing steak fajitas and chicken fajitas, and these vegetarian fajitas for me.

Portobello Mushroom Fajitas

1 tablespoon olive oil
1 clove garlic -- minced
1 teaspoon ground cumin
1/2 teaspoon salt
3/4 pound fresh baby portobello or crimini mushrooms -- thinly sliced
cup sliced bell peppers
cup sliced Anaheim chilis
1 thickly sliced onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas
salsa,
guacamole
Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat.
Cook mushrooms, onions and peppers oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender.
Sprinkle with cilantro and lime juice.

Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up.

Actually tomorrow they will make a marinade of oil, garlic, cumin and salt. Marinate the vegetables in it and grill the vegetables.