- Servings: 4
- Course: Main Dish
Grilling portobello mushrooms adds great grilling flavor to your fajitas. Use the grill to warm the tortillas, too. Flour and corn tortillas fold and roll best when they've been warmed. For these fajitas, the tortillas are stacked and wrapped in aluminum foil. Seal the edges so tortillas don't dry out. The aluminum foil packet of tortillas heats on the grill right next to the portobellos. Tortillas are warm and delicious when you're ready to assemble fajitas. For quick oven warming, stack tortillas on aluminum foil and seal the packet shut. Bake the aluminum foil packet in a 350° oven about 10 minutes or until heated and steamy.
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- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium portobello mushrooms
- 1 red and/or yellow sweet pepper, quartered
- 8 6- to 7-inch flour tortillas (soft taco or fajita size)
- 2 medium avocados, halved, seeded, and peeled
- 1/4 cup light mayonnaise
- 1 teaspoon chili powder
- Salsa verde
- Fresh cilantro sprigs
- Lime wedges
- Aluminum foil
In a small bowl combine olive oil, salt, and pepper.
Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in aluminum foil.
For a charcoal grill, place the portobellos, pepper quarters, and aluminum foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)
Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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