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Portobello Mushroom Fajitas |
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| Cooking Light - serves 4 |
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Oh my goodness, these are delicious! Although these are vegetarian, they taste meaty and satisfying. So good for you and quick to make! Avocado slices are a nice addition.
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1 tablespoon olive oil
8 ounces portobello mushrooms, cut into 1/2-inch thick slices
1 cup vertically sliced red onion
1 large green bell pepper, cut into 1/4-inch thick slices
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
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1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 serrano chile, minced (optional)
4 (8-inch) flour tortillas
1 cup queso fresco or feta cheese, crumbled
salsa verde
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1 |
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, pepper and optional chile.
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| 2 |
Warm tortillas according to package directions. Spoon about 1/2 cup mushroom mixture down center of each tortilla; top each tortilla with some cheese and salsa. Roll up.
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