Trevor's Kitchen

Portobello Fajitas

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

About the Recipe

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

Nutritional Info

Getting it done:

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. 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. Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Ingredients:

Getting it done:

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. Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.