Grilled Portobello Fajitas
1
- Total Time30 min
- Makes4 servings
(Photo: Erik Putz)
Filled with portobellos, avocados, feta and pepper salsa, these fajitas even leave leftovers for tomorrow (a mushroom rice bowl).
Ingredients
3 tbsp canola oil, divided
12 large portobello mushrooms, stems and gills removed
2 orange bell peppers, coarsely chopped
2 cups chopped cilantro
1 minced garlic clove
2 tbsp honey
1 tsp salt
8 small flour tortillas
2 tbsp white balsamic vinegar
2 avocados, sliced
2/3 cup crumbled feta
Instructions
PREHEAT barbecue to medium.
BRUSH 1 tbsp canola oil over both sides of 12 large portobello mushrooms, stems and gills removed.
STIR bell peppers, remaining 2 tbsp canola oil, cilantro, garlic, honey and salt in a bowl until combined. Reserve and refrigerate 2 cups bell-pepper salsa for Mushroom Rice Bowl.
OIL grill. Barbecue mushrooms, lid closed, until tender, 4 to 5 min per side. Toast 8 small flour tortillas on the grill during the last 2 min of mushrooms grilling. Transfer mushrooms to a cutting board and brush with white balsamic vinegar. Reserve and refrigerate 6 mushrooms for Mushroom Rice Bowl. Cut remaining 6 mushrooms into thick slices. Divide among tortillas, then top with remaining salsa, 2 sliced avocados and feta.
Pro secret: Twist and pull off the stem of each mushroom, then scrape out the dark brown gills with a spoon.
Nutrition (per serving)
Calories 512, Protein 13g, Carbohydrates 47g, Fat 33g, Fibre 10g, Sodium 904mg.
Excellent source of Vitamin C.
Get more vegetarian barbecue recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
