Fire Up the Grill for Healthy Tex-Mex Portobello Mushroom Fajitas
We start dreaming about grilling whenever the weather turns warm. Try our filling vegetarian fajitas with portobello mushrooms, red and yellow peppers and a delicious homemade guacamole. Watch the video and get the full recipe below.
Portobello Mushroom Fajitas
Time: 30 minutes
Makes 8 fajitas
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
3 medium portobello mushrooms (about 12 ounces total), stemmed
1 red and yellow sweet pepper, quartered
1 medium avocado, halved, seeded and peeled
2 tablespoons light mayonnaise
½ teaspoon chili powder
8 5 to 6-inch corn tortillas or 6 to 7-inch flour tortillas (soft taco or fajita size)
salsa verde (optional)
lime wedges (optional)
fresh cilantro (optional)
In a small bowl combine olive oil, salt and pepper.
Brush the portobello mushrooms and sweet pepper quarters with the olive oil mixture. Stack tortillas and wrap in foil.
In a small bowl mash one avocado half. Stir in mayonnaise and chili powder. Season to taste with salt and black pepper. Thinly slice remaining avocado.
For a charcoal or gas grill, place the mushrooms, peppers and foil packet on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once.
Slice portobellos and peppers into strips. Serve portobello, sweet pepper and avocado slices on tortillas. Top with mayonnaise mixture. If desired, serve with salsa verde and garnish with lime wedges and cilantro.
Nutrition facts (per serving): 237 calories, 12 g total fat (2 g saturated fat), 1 mg cholesterol, 240 mg sodium, 30 g carbohydrates, 7 g fiber, 4 g sugar, 6 g protein. Daily values: 22% vitamin A, 69% vitamin C, 5% calcium, 7% iron
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