Portobello Mushroom Fajitas

Name: Portobello Mushroom Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters (1/4-inch-thick) green bell pepper strips; 0 teaspoons freshly ground black pepper; 12 6-inchs (6-inch) flour tortillas; 3 Tbsps chopped fresh cilantro; 2 garlic cloves, minced; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 227 grams cups (1/2-inch-thick) slices portobello mushrooms (about; 113 grams cup crumbled queso fresco; 237 milliliters vertically sliced red onion; 177 milliliters salsa verde; 0 teaspoons salt; 1 serrano chile, minced

Portobello Mushroom Fajitas is a vegetarian recipe with 4 servings. One portion of this dish contains roughly 14g of protein, 17g of fat, and a total of 436 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have olive oil, salt, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms; saut 5 minutes or until almost tender.

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Mushrooms

Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently.

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Bell Pepper

Garlic

Onion

Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.

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Black Pepper

Lime Juice

Cilantro

Chili Pepper

Salt

Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa.

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Tortilla

Mushrooms

Cheese

Salsa

Roll up.

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Roll

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

(1/4-inch-thick) green bell pepper strips 0teaspoons

freshly ground black pepper 126-inchs

(6-inch) flour tortillas 3Tbsps

chopped fresh cilantro 2

garlic cloves, minced 1Tbsp

fresh lime juice 1Tbsp

olive oil 227grams

cups (1/2-inch-thick) slices portobello mushrooms (about 113grams

cup crumbled queso fresco 237milliliters

vertically sliced red onion 177milliliters

salsa verde 0teaspoons

salt 1

serrano chile, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.