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Portobello Mushroom Fajitas

Mexican We are grateful for this recipe, and you will be, too, when you indulge in these fajitas, which we think may just beat any you have ever tasted.

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

Method

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.

Yield: 4 servings (serving size: 3 fajitas)

NUTRITION PER SERVING

CALORIES 437(26% from fat); FAT 12.7g (sat 3.6g,mono 6.8g,poly 1.5g); PROTEIN 13.8g; CHOLESTEROL 9mg; CALCIUM 219mg; SODIUM 792mg; FIBER 4.9g; IRON 3.9mg; CARBOHYDRATE 65.9g

Source: Martha Rose Shulman
Cooking Light, JANUARY 2005

October 19, 2005 in Healthy Recipes | Permalink