2 tablespoons canola oil, divided
1 pound fresh white mushrooms, cut in 1/4-inch thick slices
8 ounces portabella mushroom caps, halved and cut in 1/4-inch slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1 large onion, cut in 8 wedges
1 large red bell pepper, cut in 1/2-inch strips
2 teaspoon finely chopped jalapeno
1 tablespoon chopped cilantro (optional)
8 6-inch flour tortillas


1. In a large skillet, heat 1 tablespoon oil over high heat until hot. Add mushrooms, garlic and salt. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl.
2. To skillet, add remaining oil, onion and red pepper. Cook and stir until tender, about 5 minutes. Return mushrooms to skillet; stir in jalapeno and cilantro, if using; heat until hot. Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling.
Serve the fajitas with sour cream, salsa, lime wedges and chopped jalapenos, if desired.
Pan Grilled Mushroom Faji
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