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Portobello Fajitas

Makes: 4 servings
Start to Finish 23 mins
Portobello Fajitas
Ingredients
  • 2  tablespoons  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 3  medium portobello mushrooms
  • 1  red and/or yellow sweet pepper, quartered
  • 8 6 - 7  inches  flour tortillas (soft taco or fajita size)
  • 2  medium avocados, halved, seeded, and peeled
  • 1/4  cup  light mayonnaise
  • 1  teaspoon  chili powder
  •  Salsa Verde
  •  Fresh Cilantro sprigs
  •  Lime wedges
Directions

1. In a small bowl combine olive oil, salt, and pepper.

2. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.

3. For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)

4. Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.

Nutrition Facts (Portobello Fajitas)
  • Servings Per Recipe 4,
  • cal. (kcal) 479,
  • Fat, total (g) 30,
  • chol. (mg) 5,
  • sat. fat (g) 3,
  • carb. (g) 40,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 7,
  • sugar (g) 4,
  • pro. (g) 10,
  • vit. A (IU) 1263,
  • vit. C (mg) 45,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 401,
  • Potassium (mg) 835,
  • calcium (mg) 182,
  • iron (mg) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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