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.
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.
These were so good! My family loved them! An easy recipe for someone who is trying to cut the meat out of their life. Personally, I loved it with the green salsa, but I prefer the green salsa to red anyway.
I like to go to the grocery store and look for fresh/local/on sale/organic produce. I don't always meet all the criteria - especially sometimes hard to find organic. When I get home I look on this website to find recipes for my goodies. I love this website. I had picked up a deal on some nice looking portobello mushrooms and found this recipe and had most of the ingredients so decided to try it. It was easy and delicious. I will be hoping to run into a deal on portobello mushrooms again.
These were sooooo good. I chopped up a small jalapeno and added it while cooking. It ended up being maybe a tad too spicy but still delicious. I ommitted the cheese and used sprouted low carb tortillas. Also instead of salsa verde I used a garlic, cilantro salsa. I couldn't believe how good these were only using veggies as the filling. Will make it again and again.
This was a good, solid recipe. I agree w/ others that this tasted better w/ red salsa than green salsa. To reduce the carb content, I used low-carb tortillas. I couldn't find queso fresco, but used fat-free feta, which worked fine.
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