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Pan Grilled Portobella Fajitas



  • 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


  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.

Makes 4 servings.

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

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