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Portobello Fajitas

Total Time

Prep/Total Time: 30 min.

Makes

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
Portobello Fajitas Recipe photo by Taste of Home

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

  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.
  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.
  3. 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.

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