PORTOBELLO FAJITAS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
- For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
- Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
PORTABELLA AND ASPARAGUS FAJITAS
Make and share this Portabella and Asparagus Fajitas recipe from Food.com.
Provided by drhousespcatcher
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
- Grill or roast or broil mushrooms and asparagus until done.
- Slice mushrooms.
- Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.
Nutrition Facts : Calories 82.6, Fat 1.2, SaturatedFat 0.2, Sodium 516.4, Carbohydrate 15.1, Fiber 5.8, Sugar 7.2, Protein 8
PORTABELLA MUSHROOM FAJITAS
Make and share this Portabella Mushroom Fajitas recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Spray large skillet with olive oil cooking spray.
- Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
- Sprinkle with cilantro and lime juice.
- Cook an additional 2-3 minutes.
- Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
- Serve with sour cream and salsa.
EASY PORTOBELLO MUSHROOM VEGAN FAJITAS
These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep 'em simple or load 'em up with your favorite toppings - either way, they're super satisfying and tasty.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
- Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they're cooking with brown, but with these fajitas, I don't find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
- Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
- Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
- To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!
PORTOBELLO FAJITAS
I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. -Carolyn Butterfield, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes., Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally., Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.
Nutrition Facts : Calories 282 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 664mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
PORTABELLA MUSHROOM FAJITAS
Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
- Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Fajita, Sodium 420 mg, Sugar 2 g, TransFat 0 g
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- In a large skillet, heat oil or water over medium heat, add the onions, peppers, cumin, smoked paprika, garlic powder and salt, toss to combine.
- Add in the mushrooms and saute, gently stirring the mushrooms carefully, until peppers and portobellos are soft, about 10 – 15 minutes.
- Smash or slice the avocado. I smashed mine and added the juice of 1 lime and about 2 tablespoons of diced jalapeno and generous pinch of salt.
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