Portobello Mushroom Fajitas

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* Exported from MasterCook *

 

Portobello Mushroom Fajitas

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 jumbo Portobello mushrooms -- stems trimmed, rinsed and patted

dry

3 tablespoons balsamic vinegar

4 teaspoons extra-virgin olive oil

2 Bermuda onions -- thinly sliced

2 medium red bell peppers -- thinly crosscut

2 medium yellow bell peppers -- thinly crosscut

1/4 teaspoon chili powder

sea salt and freshly ground black pepper

4 8-inch flour tortillas

 

Rub both sides of the mushrooms with a little vinegar and olive oil. Toss the

onions and peppers with the remaining olive oil and vinegar. Season with chili

powder, salt, and pepper to taste.

 

Grill the mushrooms, onions, and peppers over medium heat on a nonstick grill

pan, or on an outdoor grill for 3 to 4 minutes per side. (A broiler works as a

last resort.) Slice the mushrooms in 1/2-inch bias cuts and arrange the peppers

and onions on top. Serve with warm folded flour tortilla.

 

Description:

" For a truly exquisite dining experience, drizzle a little white

truffle oil over the mushrooms just before serving for an extra

intense flavor sensation. "

 

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Per Serving (excluding unknown items): 349 Calories; 10g Fat (25.8% calories

from fat); 10g Protein; 57g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

353mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0