VOTE AT THESE COOKING WEB RINGS
MUSHROOM FAJITAS
INGREDIENTS:
 | 1 LB fresh white mushrooms, cut in 1/4" thick slices |
| 8 oz portabella mushroom caps, halved & cut in 1/4" slices |
| 1/2 tsp salt |
| 1 tsp finely chopped garlic |
| 2 Tbsp vegetable oil |
| 1 large onion, cut into 8 wedges |
| 1 large red bell pepper, cut in 1/2" wide strips |
| 2 tsp finely chopped jalapeno peppers, no seeds |
| 8 (6") corn tortillas, warmed (flour tortilla is ok) |
| Sour cream |
| Chopped fresh cilantro to taste |
DIRECTIONS: Place oil & salt in a large skillet over high heat until very hot. Add mushrooms & garlic, cooking until mushrooms are tender, stirring often, about 3 minutes. Remove mixture to a bowl & reserve. add onion & red pepper cooking until tender, about 5 minutes. Return mushroom mixture to skillet, stir in jalapeno peppers & cilantro, stirring until hot. Spoon into the center of each tortilla, fold & top each with sour cream & additional chopped jalapeno's, if desired.
SERVINGS: 4 TIME: 30 minutes
SERVING TIPS: Serve with CITRUS SALSA & lime wedges. If you are using tomorrow for lunch see PACKING A LUNCH.
MUSHROOM FAJITAS