Instructions: Trim mushrooms; halve portobellas; slice white and portobellas mushrooms in 1/4-inch thick slices.

In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes. Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl.

Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes. Return mushrooms to skillet; stir in jalapeno peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot.

Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling. Serve with sour cream, salsa, lime wedges and additional finely chopped jalapenos, if desired.

NOTES : Fajitas are nearly as food-friendly as tacos for family fare and informal weekend entertaining. Original recipe calls for 2 tbs or less vegetable oil.

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