Portobello Fajitas

Total Time:Prep/Total Time: 30 min.

Recipe by Carolyn Butterfield, Lake Stevens, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

Grill Wok

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
TEST KITCHEN APPROVED

Portobello Fajitas

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Yield:4 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 3 large portobello mushrooms (about 1/2 pound)
  • 1 large sweet red pepper, cut into strips
  • 1/2 large sweet onion, sliced
  • 1/2 cup fat-free Italian salad dressing
  • 2 tablespoons lime juice
  • 4 flour tortillas (8 inches), warmed
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: salsa, guacamole and sour cream
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Directions

  1. 1
    Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes.
  2. 2
    Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally.
  3. 3
    Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Nutrition Facts

1 fajita (calculated without optional toppings): 282 calories, 8g fat (4g saturated fat), 15mg cholesterol, 664mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.
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