Portobello Mushroom Fajitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Portobello mushrooms and red onions make a hearty vegetarian fajita filling with satisfying, pungent flavors. If you can't find queso fresco, crumbled feta cheese is a good substitute. Ingredients:
1 tablespoon olive oil |
4 cups (1/2-inch-thick) slices portobello mushrooms (about 8 ounces) |
1 cup vertically sliced red onion |
1 cup (1/4-inch-thick) green bell pepper strips |
2 garlic cloves, minced |
3 tablespoons chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 serrano chile, minced |
12 (6-inch) flour tortillas |
1 cup (4 ounces) crumbled queso fresco |
3/4 cup salsa verde |
Directions:
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, black pepper, and chile.
2. Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.
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