Pan Grilled Portabella Fajitas

[Guest guest]

Pan Grilled Portabella Fajitas

 

1 pound fresh white mushrooms, cut in 1/4-inch thick slices

8 ounces portabella 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

 

Trim mushrooms; halve portabellas; slice white and portabella mushrooms in

1/4-inch thick slices.

In a large skillet, sprinkle salt; heat over high heat until hot, about 5

minutes.

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.

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.

Serve with sour cream, salsa, lime wedges and additional finely chopped

jalapenos, if desired.

Makes 4 servings.

 

 

[Guest guest]

Hi - Thank you for this it was yummy. I added shredded lettus at the end instead

of the peppers it was a big hit my 5 year old asked for more. - Laura

 

AJ <coolcook wrote: Pan Grilled Portabella Fajitas

 

1 pound fresh white mushrooms, cut in 1/4-inch thick slices

8 ounces portabella 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

 

Trim mushrooms; halve portabellas; slice white and portabella mushrooms in

1/4-inch thick slices.

In a large skillet, sprinkle salt; heat over high heat until hot, about 5

minutes.

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.

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.

Serve with sour cream, salsa, lime wedges and additional finely chopped

jalapenos, if desired.

Makes 4 servings.