Portobello Mushroom 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.


4 servings (serving size: 3 fajitas)

Recipe from

Cooking Light

Nutritional 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


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


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.

Martha Rose Shulman,

Cooking Light

January 2005
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