This was a really quick, nice little dinner. Nothing special. I didn't have queso fresco so I just threw in some feta instead, like the tip suggested. It worked nicely and was yummy. I probably wouldn't make this again, but it was fine.
Portobello Mushroom Fajitas
Cooking Light, January 2005
Portobello mushrooms and red onions make a meaty fajita filling with satisfying, pungent flavors. If you can't find queso fresco, crumbled feta cheese is a good substitute.
1 tablespoon olive oil
4 cups slices portobello mushrooms -- (1/2-inch-thick) (about 8 ounces)
1 cup vertically sliced red onion
1 cup green bell pepper strips -- (1/4-inch-thick)
2 garlic cloves -- minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 serrano chile -- minced
12 (6-inch) flour tortillas
1 cup crumbled queso fresco -- (4 ounces)
3/4 cup salsa verde
1. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
2. Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese and 1 tablespoon salsa. Roll up.