Ingredients Jump to Instructions ↓

  1. Portabella Fajitas

  2. 3-4 portabella mushrooms

  3. 1/4 c vinegar

  4. 2 T olive oil

  5. 1/8 tsp garlic powder

  6. 1/2 tsp chili powder (or to taste)

  7. 1 tsp molassas

  8. vegetable oil spray

  9. grill pan

  10. 1-2 onions, sliced

  11. 1 green pepper, sliced

  12. Clean and slice portabella mushrooms into 1" thick strips. Brush

  13. with a marinade of olive oil, red wine vinegar, molassas, garlic

  14. & chili powders. Spray pan with pam (or oil lightly). Turn heat

  15. up high till a few drops of water sprinkled on it evaporate instantly.

  16. Place mushroom slices on grill; turn heat down a little. When they

  17. have slight striping on one side, turn them over. Grill another

  18. 2-3 minutes.

  19. Now, here's the secret: add about 1/3 c water to the pan. That

  20. should be enough to cover the bottom, but not enough to reach the

  21. mushrooms. Cover the pan, and let them steam for another 3-4 minutes

  22. on a mild flame. The juices left on the bottom of the pan are

  23. quite flavorful and make a good sauce (as long as they haven't

  24. become carbonized!) Sautee onion and pepper slices in a regular

  25. frying pan.

  26. You can either use regular salsa with this, or make a corn salsa

  27. 2 c frozen corn, thawed,

  28. 2 T minced pimentos,

  29. 1/2 a minced onion,

  30. 1 clove minced garlic,

  31. 2 tsp vinegar,

  32. 1 tsp molassas,

  33. 1 tsp prepared

  34. 1/8 tsp paprika and 1/4 tsp salt, combine and let sit for 1/2 hour in the fridge.)

  35. Put peppers, onions, and grilled mushrooms on a fajita tortilla (I

  36. like flour tortillas). Top with grated cheddar cheese, sour cream

  37. and guacamole (if you're not watching your calories) or plain nonfat

  38. yogurt mixed with a little lime juice and black pepper.


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