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Portobello Mushroom Fajitas

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.

Cooking Light JANUARY 2005

  • Yield: 4 servings (serving size: 3 fajitas)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 437
  • Calories from fat: 26%
  • Fat: 12.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.8g
  • Carbohydrate: 65.9g
  • Fiber: 4.9g
  • Cholesterol: 9mg
  • Iron: 3.9mg
  • Sodium: 792mg
  • Calcium: 219mg
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Portobello Mushroom Fajitas recipe

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