Portobello Fajitas.
Brush portobellos with balsamic vinegar, sprinkle with chili powder, cumin and oregano. Let marinate for at least half an hour. Saute portobellos with sliced onion and red and yellow bell peppers. On a tortilla place baby spinach and arugula. Top with portobello mixture. Sprinkle with mozzarella. Serve with sour cream and avocado. ~ Adapted from "Eat, Shrink & Be Merry".
Cooking Tunes: The Beatles ~ White Album
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