Grilled portobello fajitas

1

TOTAL TIME

30 min

Serves

4

Grilled portobello fajitas

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.

Chatelaine Quickies: How to make cauliflower hummus

Nutrition (per serving)

  • Calories
  • 512,
  • Protein
  • 13 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 33 g,
  • Fibre
  • 10 g,
  • Sodium
  • 904 mg.
  • Excellent source of
  • Vitamin C