1 cup Newman's Own® Balsamic Vinaigrette or Lite Balsamic Vinaigrette Salad Dressing
1 fresh jalapeno chile, stem removed, but with seeds and membrane left in for heat, minced,
1 large garlic clove, pressed
2 packages (6 oz. each) sliced portobello mushrooms
1 cup shiitake mushrooms, stems removed, sliced
Fajita Fixing, as preferred:
4 burrito-size flour tortillas, warm
Newman's Own® Salsa (mild, medium or hot)
1 Tbsp olive oil
1 large onion, cut in half and sliced vertically into thin crescents
1 green pepper, cut into thin slices
1 red pepper, cut into thin slices
Sliced avocado, sour cream, grated sharp cheddar or Monterey jack cheese, shredded lettuce, sliced tomatoes, chopped fresh cilantro
Combine salad dressing, jalapeno, garlic, portobellos, and shitake mushrooms in a glass bowl. Toss well. Set aside to marinate for at least 1 hour at room temperature, stirring occasionally.
Heat olive oil in nonstick 12-inch skillet over medium heat. Add onions, and green and red peppers when skillet is very hot. They should sizzle when added. Cook over medium heat for about 30-35 minutes until tender and golden, stirring occasionally.
Meanwhile, preheat oven to 450°F. Heat jelly-roll pan in oven for 5 minutes. Remove hot pan from oven, scatter drained marinated mushroom mixture over it, and replace in oven. Bake for 20 minutes or until mushrooms are slightly wilted and a little dried-out looking. Remove from oven and add mushrooms to peppers and onions.
Serve at once, letting each diner fold a little of the sizzling mushroom-onion-pepper mixture into a tortilla, along with the salsa and other fixings.
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