Best Mushroom Fajitas With Avocado Hummus Recipes

MUSHROOM FAJITAS WITH AVOCADO HUMMUS

Mushroom fajitas with avocado hummus image

Get four of your 5-a-day in one hit thanks to these tortilla wraps with spicy mushrooms, avocado hummus and griddled onions

Provided by Good Food team

Time 35m

Number Of Ingredients 11

Ingredients

1 large avocado , stoned, peeled and chopped
400g can chickpeas , drained and rinsed
1 garlic clove , crushed
zest and juice 1 lemon
2 tomatoes , deseeded and diced
1 red onion , cut into thick rounds
2 large flat mushrooms thickly sliced
2 tbsp olive oil
2 tsp fajita spice mix
4 tortillas
shredded Little Gem lettuce and Tabasco sauce, to serve (optional)

Steps:

Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.

Nutrition Facts : Calories 824 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium

EASY PORTOBELLO MUSHROOM VEGAN FAJITAS

Easy Portobello Mushroom Vegan Fajitas image

These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep 'em simple or load 'em up with your favorite toppings - either way, they're super satisfying and tasty.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

Ingredients

8 8-inch flour tortillas*
2 medium portobello mushrooms (about 1/2 pound)
1 large red (yellow, or orange bell pepper - or a combo of all three)
1/2 large yellow or red onion (sliced)
1/4 cup olive oil (divided)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 medium ripe avocado (sliced)
1 fresh lime (cut into wedges)

Steps:

Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they're cooking with brown, but with these fajitas, I don't find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

PORTABELLA MUSHROOM FAJITAS

Portabella Mushroom Fajitas image

Make and share this Portabella Mushroom Fajitas recipe from Food.com.

Provided by Gingerbear

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

olive oil flavored cooking spray
3/4 lb portabella mushrooms or 3/4 lb cremini mushroom, thinly sliced
1 green bell pepper, cut into 1/2 inch strips
1 red bell peppers or 1 yellow bell pepper, cut into 1/2 inch strips
1 medium onion, cut into 1/2 inch rings
1 teaspoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 tortillas
salsa
sour cream

Steps:

Spray large skillet with olive oil cooking spray.
Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
Sprinkle with cilantro and lime juice.
Cook an additional 2-3 minutes.
Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
Serve with sour cream and salsa.