- Portobello Mushroom Fajitas
3 Tbsp. water
3 Tbsp. lime juice
1 Tbsp. olive oil or cooking oil, optional
2 large cloves garlic, minced
1/2 tsp. ground cumin
1/4 tsp. dried oregano, crushed
10 oz portobello mushrooms, thinly sliced
1 medium red, green, or yellow sweet pepper, cut into thin strips
4 green onions, cut into 1 1/2 inch pieces
6 7-inch flour tortillas
lime wedges
For marinade, in a large plastic bag combine water, lime juice,
oil, garlic, cumin, and oregano. Add mushrooms, pepper strips,
and green onions; turn bag to coat. Marinate at room temperature
for 15-30 minutes.
Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften.
For filling, in a large nonstick skillet cook undrained vegetables
over medium-high heat for about 5 minutes or till peppers are tender
and most of the liquid has evaporated, stirring occasionally.
To serve, spoon mushroom filling onto tortillas; roll up. If
desired, serve with lime wedges. Makes 6 side-dish servings.
NOTE: Anaheim or like peppers are also good in this, and a little
spicier than the bells. I also serve these with good salsa, and sour cream, cheese, and avocados when I'm feeling thin. Homemade
tortillas are, of course, the best way to serve these... but I'm
spoiled because I live in Texas.
