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 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
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!
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