Portobello & Shitake Mushroom Fajitas
Serves: 4
Prep Time: 10 mins
Cook Time: 60 mins
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CATEGORIES 6 OF 9
CATEGORIES 6 OF 6
Mushroom Marinade:
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)
Vegetable Sauté:
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
Fixings:
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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