Pan Grilled Portobella Fajitas

Ingredients

• 1 pound fresh white mushrooms, cut in 1/4-inch thick slices
• 8 ounces portobella caps, halved and cut in 1/4-inch slices
• 1/2 teaspoon salt
• 1 teaspoon finely chopped garlic
• 2 tablespoons vegetable oil
• 1 large onion, cut into 8 wedges
• 1 large red bell pepper, cut into 1/2-wide strips
• 2 teaspoons finely chopped fresh jalapeno peppers
• 8 (6-inch) flour tortillas, warmed
  

Instructions

1. Trim mushrooms; halve portabellas; slice white and portabella mushrooms in 1/4-inch thick slices.
2. In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes.
3. Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl. Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes.
4. Return mushrooms to skillet; stir in jalapeno peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot. Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling.
5. Serve with sour cream, salsa, lime wedges and additional finely chopped jalapenos, if desired.

Yield: 4 servings

Per serving: 293 cal, 11 g pro, 49 g carbo, 9 g fat, 739 mg sodium

SOUTHWESTERN RECIPES