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Pan-Grilled Mushroom Fajitas


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  • 1 pound fresh white mushrooms cut 1/4" thk slices
  • 8 ounces portabella caps halved, and cut in 1/4" slices
  • 1/2 teaspoon salt
  • 1 teaspoon finely-chopped garlic
  • 2 tablespoons vegetable oil
  • 1 large onion cut 8 wedges
  • 1 large sweet red bell pepper cut 1/2" strips
  • 2 teaspoons finely-chopped fresh jalapeño peppers
  • 8 low-fat tortillas - (6" dia) warmed


Servings 4


Step 1

Trim mushrooms; halve portabellas; slice white and portabella mushrooms in 1/4-inch thick slices.

In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes. Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl.

Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes. Return mushrooms to skillet; stir in jalapeño peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot.

Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling. Serve with sour cream, salsa, lime wedges and additional finely chopped jalapeños, if desired.

This recipe yields 4 servings.

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