Portobello Fajitas

• 6 portobello mushroom caps (about 1 lb., 2 oz.), gills removed
• 3 tablespoons grapeseed oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ancho chile powder
• 1 small yellow onion, thinly sliced (about 1 cup)
• 1 small red bell pepper, seeded and thinly sliced (about 1 cup)
• 1 small yellow bell pepper, seeded and thinly sliced (about 1 cup)
• 1 medium poblano chile, thinly sliced (about 1 cup)
• 1 teaspoon kosher salt
• 8 6-in. corn tortillas
• 8 lime wedges, for serving
• Mexican hot sauce, for serving, optional

1. Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat.
2. Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes.
3. Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired.

portobello mushroom caps, grapeseed oil, ground cumin, chile powder, yellow onion, red bell pepper, yellow bell pepper, poblano chile, kosher salt, corn tortillas, lime, hot sauce

Taken from www.myrecipes.com/recipe/portobello-fajitas (may not work)