Ingredients Jump to Instructions ↓

  1. Portobello Mushroom Fajitas

  2. 3 Tbsp. water

  3. 3 Tbsp. lime juice

  4. 1 Tbsp. olive oil or cooking oil, optional

  5. 2 large cloves garlic, minced

  6. 1/2 tsp. ground cumin

  7. 1/4 tsp. dried oregano, crushed

  8. 10 oz portobello mushrooms, thinly sliced

  9. 1 medium red, green, or yellow sweet pepper, cut into thin strips

  10. 4 green onions, cut into 1 1/2 inch pieces

  11. 6 7-inch flour tortillas

  12. lime wedges

  13. For marinade, in a large plastic bag combine water, lime juice,

  14. oil, garlic, cumin, and oregano. Add mushrooms, pepper strips,

  15. and green onions; turn bag to coat. Marinate at room temperature

  16. for 15-30 minutes.

  17. Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften.

  18. For filling, in a large nonstick skillet cook undrained vegetables

  19. over medium-high heat for about 5 minutes or till peppers are tender

  20. and most of the liquid has evaporated, stirring occasionally.

  21. To serve, spoon mushroom filling onto tortillas; roll up. If

  22. desired, serve with lime wedges. Makes 6 side-dish servings.

  23. NOTE: Anaheim or like peppers are also good in this, and a little

  24. spicier than the bells. I also serve these with good salsa, and sour cream, cheese, and avocados when I'm feeling thin. Homemade

  25. tortillas are, of course, the best way to serve these... but I'm

  26. spoiled because I live in Texas.


Send feedback