For all my vegetarian friends, here is a wonderful recipe for Portobello Mushroom Fajitas. They are really delicious and even my husband liked them! Serve this with some black refried beans, rice and a margarita!
Portobello Mushroom Fajitas
Serves 4 (serving size: 3 fajitas)
Portobello mushrooms and red onions make a meaty fajita filling with satisfying, pungent flavors. If you can’t find queso fresco, crumbled feta cheese is a good substitute.
1 Tbs 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 Tbs chopped fresh cilantro
1 Tbs fresh lime juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 serrano chile, minced
12 (6-inch) flour tortillas
1 cup (4 oz) 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.