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
Ingredients
- 3 large portobello mushrooms (about 1/2 pound)
- 1 large sweet red pepper, cut into strips
- 1/2 large sweet onion, sliced
- 1/2 cup fat-free Italian salad dressing
- 2 tablespoons lime juice
- 4 flour tortillas (8 inches), warmed
- 1/2 cup shredded cheddar cheese
- Optional toppings: salsa, guacamole and sour cream
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