Grilled portobello fajitas
1
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
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.
