Recipe for Pan Grilled Portabella Fajitas from the Wrap section.
Pan Grilled Portabella Fajitas1 pound fresh white mushrooms, cut in 1/4-inch thick slices
8 ounces portabella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons vegetable oil
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2-wide strips
2 teaspoons finely chopped fresh jalape?o peppers
8 (6-inch) flour tortillas, warmed Trim mushrooms; halve portabellas; slice white and portabella mushrooms in 1/4-inch thick slices. In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes. Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl. Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes. Return mushrooms to skillet; stir in jalape?o peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot. Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling. Serve with sour cream, salsa, lime wedges and additional finely chopped jalape?os, if desired. Makes 4 servings. Per serving: 293 cal, 11 g pro, 49 g carbo, 9 g fat, 739 mg sodium
We hope you enjoy your freshly made Pan Grilled Portabella Fajitas. This recipe came from Wrap's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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