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

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

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.