Portobello Fajitas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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3 large portobello mushrooms (about 1/2 pound)
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1 large sweet red pepper, cut into strips
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1/2 large sweet onion, sliced
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1/2 cup fat-free Italian salad dressing
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2 tablespoons lime juice
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4 flour tortillas (8 inches), warmed
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1/2 cup shredded cheddar cheese
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Optional toppings: salsa, guacamole and sour cream
Directions
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1.
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.
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2.
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.
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3.
Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.
Nutrition Facts
1 fajita (calculated without optional toppings): 282 calories, 8g fat (4g saturated fat), 15mg cholesterol, 664mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.
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