QUICK PORTOBELLO FAJITAS
2 tbsp. vegetable oil
1 lb. portobello mushrooms, sliced (about 6 cups)
1 medium green or red bell pepper, cut into strips
1 medium onion, cut into strips
1 pkg. (about 1.25 oz.) fajita seasoning mix
2 tbsp. water
FOR SERVING:
6 flour tortillas, warmed
Toppings, if desired: salsa, sour cream, cheese, sliced avocados
In a large skillet, heat oil. Add mushrooms, pepper and onion. Stir until vegetables are tender and liquid evaporates. About 5 minutes.
In small bowl, combine seasoning mix and water; pour over mushrooms. Stir until liquid evaporates, about 2 minutes.
Spoon into tortillas, dividing evenly and pass the toppings.
Serves 6
Source: The Mushroom Council
2 tbsp. vegetable oil
1 lb. portobello mushrooms, sliced (about 6 cups)
1 medium green or red bell pepper, cut into strips
1 medium onion, cut into strips
1 pkg. (about 1.25 oz.) fajita seasoning mix
2 tbsp. water
FOR SERVING:
6 flour tortillas, warmed
Toppings, if desired: salsa, sour cream, cheese, sliced avocados
In a large skillet, heat oil. Add mushrooms, pepper and onion. Stir until vegetables are tender and liquid evaporates. About 5 minutes.
In small bowl, combine seasoning mix and water; pour over mushrooms. Stir until liquid evaporates, about 2 minutes.
Spoon into tortillas, dividing evenly and pass the toppings.
Serves 6
Source: The Mushroom Council
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