Best Portobello And Asparagus Fajitas Recipes

PORTOBELLO FAJITAS

Portobello Fajitas image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons paprika
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
4 portobello mushroom caps, sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large white onion, sliced
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 garlic cloves, minced
8 corn tortillas, warmed
1 cup sour cream
2 avocados, pitted and sliced
1 cup fresh cilantro leaves
1 lime, halved

Steps:

For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.

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.

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