Portobello Mushroom Fajitas Recipe

Portobello mushrooms make a meaty and satisfying fajita filling. If you can't find queso fresco, crumbled feta cheese is a good substitute.

Ingredients

  • 1 tablespoon olive oil
  • 4 cups (1/2-inch-thick) slices portobello mushrooms (about 8 ounces)
  • 1/2 cup vertically sliced red onion
  • 1/2 cup (1/4-inch-thick) green bell pepper strips
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 serrano chile, minced
  • 8 (6-inch) flour tortillas
  • 1 cup (4 ounces) crumbled queso fresco or feta cheese
  • 3/4 cup hot tomato salsa

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.

Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.