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Portobello Mushroom Fajitas

Yield 4 servings (serving size: 3 fajitas)
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

Nutrition Information

  • calories 437
  • caloriesfromfat 26 %
  • fat 12.7 g
  • satfat 3.6 g
  • monofat 6.8 g
  • polyfat 1.5 g
  • protein 13.8 g
  • carbohydrate 65.9 g
  • fiber 4.9 g
  • cholesterol 9 mg
  • iron 3.9 mg
  • sodium 792 mg
  • calcium 219 mg

How to Make It

  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.