In a large glass baking dish, whisk together garlic, herbs, lime juice, oil and water. Add mushrooms, peppers and green onions. Thoroughly coat and set aside to marinate for 15 to 30 minutes. Wrap tortillas in foil and warm in a 350º oven for about 10 minutes or until soft. Transfer entire marinade mixture to a hot skillet and sauté over medium-high heat, stirring occasionally for about 5 minutes or until peppers are tender and most of the liquid has evaporated. To serve, spoon mushroom filling into warm tortillas, garnish with lime wedges.