Portobello Fajitas
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Portobello Fajitas might be a recipe you should try. This recipe serves 12. One portion of this dish contains about 6g of protein, 32g of fat, and a total of 410 calories. For $2.01 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 40 foodies and cooks. From preparation to the plate, this recipe takes about 25 minutes. This recipe from Simply Scratch requires yellow onion, olive oil, corn tortillas, and green bell pepper. It is a rather cheap recipe for fans of Mexican food. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is outstanding. Chicken Portobello Fajitas, Vegetarian Portobello Fajitas, and Portobello Mushroom Fajitas are very similar to this recipe.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
sliced avocado
cilantro leaves
12 pan-toasted yellow corn tortillas
1 green bell pepper, sliced into strips
sliced jalapenos
1 lime, juiced
2 tablespoons olive oil
olive oil
4 portobello mushroom caps (about 12 ounces), stems removed and sliced 3/4 of an inch thick
1 red bell pepper, sliced into strips
diced tomatoes
1 large yellow onion, sliced
Equipment:
frying pan
bowl
aluminum foil
Cooking instruction summary:
Drizzle a tablespoon of oil into a 12-inch cast iron skillet and pre-heat over medium-high heat. Once the pan is very hot, add in the peppers, onions and a generous pinch of kosher salt. Toss them in the oil and cook until edges are caramelized and the vegetables are tender yet firm still. About 10 to 15 minutes. Transfer the cooked peppers and onions to a bowl and cover with foil.Meanwhile, in a large bowl mix together the 2 tablespoons of oil, the lime juice and fajita seasoning. Gently toss the sliced mushrooms into the fajita mixture. Add a teaspoon more of oil into the same skillet that the peppers and onions were in, add in all of the mushrooms and cook until soft, yet firm and saucy.While the mushrooms are cooking quickly warm/toast up the corn tortilla (30 seconds to a minute per side depending on if you want them soft or crispy).Place a few strips of the mushrooms on the corn tortillas, top with peppers, onions and any other toppings your heart desires.Enjoy!
Step by step:
1. Drizzle a tablespoon of oil into a 12-inch cast iron skillet and pre-heat over medium-high heat. Once the pan is very hot, add in the peppers, onions and a generous pinch of kosher salt. Toss them in the oil and cook until edges are caramelized and the vegetables are tender yet firm still. About 10 to 15 minutes.
2. Transfer the cooked peppers and onions to a bowl and cover with foil.Meanwhile, in a large bowl mix together the 2 tablespoons of oil, the lime juice and fajita seasoning. Gently toss the sliced mushrooms into the fajita mixture.
3. Add a teaspoon more of oil into the same skillet that the peppers and onions were in, add in all of the mushrooms and cook until soft, yet firm and saucy.While the mushrooms are cooking quickly warm/toast up the corn tortilla (30 seconds to a minute per side depending on if you want them soft or crispy).
4. Place a few strips of the mushrooms on the corn tortillas, top with peppers, onions and any other toppings your heart desires.Enjoy!
Nutrition Information:
covered percent of daily need
