Portobello Fajitas

Name: Portobello Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Fajitas, Mexican Dinners, Mexican Recipes, Mexican Vegetarian Recipes
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

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

Directions

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.
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.
Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

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.

Originally published as Portobello Fajitas in Simple & Delicious April/May 2015