Healthy Recipes

Veggie Fajitas with Portabello Mushrooms


Portabello mushrooms in this dish have a meaty texture and flavor and take the place of the usual beef or chicken found in fajitas.

Fajita filling:

Slice the following into long, thin strips:

  • 4 large Portabello mushroom caps
  • 2 large onions
  • 2 large green peppers
  • 1 large red pepper

Combine in a shallow dish:

  • 2 Tbsp white wine vinegar
  • 2 tsp vegetable oil
  • 2 Tbsp finely minced cilantro
  • 1 Tbsp finely minced garlic
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp chili powder

Add sliced vegetables to vinegar mixture and marinate for 15 - 30 minutes.

Place vegetables in a large nonstick skillet over medium-high heat for 5 minutes or until vegetables are cooked but still slightly crisp. Drain any left-over liquid and place vegetables in a serving dish.

Roll vegetables inside a 6-inch whole wheat tortilla.

Add your choice of toppings:

  • reduced fat cheddar cheese
  • salsa
  • low fat sour cream or plain yogurt
  • mashed avocado

Makes 6 fajitas
Per fajita (not including toppings):

  • 225 calories
  • 8 g protein
  • 8 g fat
  • 30 g carbohydrate
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