Best Grilled Portabella Mushrooms And Veggie Fajitas Recipes

GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS

Grilled Portabella Mushrooms and Veggie Fajitas image

Got this recipe from the vegan chef. It is wonderful...even your non veg guests and family will love it.

Provided by TishT

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons freshly chopped parsley
1 tablespoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 medium portabella mushrooms, washed well, and patted dry
2 red onions, sliced
2 red peppers or 2 orange peppers, de-stemmed, de-seeded, and cut into quarters lengthwise
2 green peppers, de-stemmed, de-seeded, and cut into quarters lengthwise
2 jalapeno peppers, de-stemmed, de-seeded, and cut in half lengthwise
4 (8 inch) flour tortillas

Steps:

In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
Set the vegetables aside and allow them to marinate for 15 minutes.
Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
Transfer the grilled vegetables to a cutting board and cut them into strips.
The tortillas can be warmed on the grill, if desired.
Transfer the vegetables to a platter for service.
Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
*Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

Nutrition Facts : Calories 351.6, Fat 15.2, SaturatedFat 2.6, Sodium 520, Carbohydrate 46.9, Fiber 6.3, Sugar 11.6, Protein 8.4

PORTABELLA MUSHROOM FAJITAS

Portabella Mushroom Fajitas image

Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
12 oz fresh baby portabella or cremini mushrooms, thinly sliced (6 cups)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas (8 to 10 inch)
Guacamole or sour cream, if desired
Chunky-style salsa, if desired

Steps:

In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Fajita, Sodium 420 mg, Sugar 2 g, TransFat 0 g

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