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Grilled portobello fajitas

1

  • Total Time30 mins
  • Makes4 servings
Grilled portobello fajitas

Photo, Erik Putz.

Chatelaine Triple Tested

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.

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