Southwestern Recipes
Pan Grilled Portobella Fajitas
Yield: 4 servings
Ingredients
- 1 pound fresh white mushrooms, cut into 1/4 inch thick slices
- 8 ounces portobella mushroom caps, halved and cut into 1/4 inch slices
- 1/2 teaspoon salt
- 1 teaspoon finely chopped garlic
- 2 tablespoons vegetable oil
- 1 large onion, cut into 8 wedges
- 1 large red bell pepper, cut into 1/2 wide strips
- 2 teaspoons finely chopped fresh jalapeño peppers
- 8 (6 inch) flour tortillas, warmed
Instructions
- Trim mushrooms; halve portabellas; slice white and portabella 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 jalapeño 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 jalapeños, if desired.
Nutrition
Per serving: 293 cal, 11g pro, 49g carbo, 9g fat, 739mg sodium