Grilled Portobello Sandwiches

• 2 tablespoons sesame oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 to 5 portobello mushrooms (about 1 pound), stems removed
• 1 large sweet onion, cut into 1/4-inch slices
• 4 flour tortillas (10 inches)
• 2-1/2 cups (10 ounces each) shredded Monterey Jack cheese
• Salsa and sour cream

1. In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat.
2. Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices.
3. Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.

sesame oil, balsamic vinegar, salt, pepper, portobello mushrooms, sweet onion, flour tortillas, shredded monterey jack cheese, salsa

Taken from www.tasteofhome.com/recipes/grilled-portobello-sandwiches/ (may not work)