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Mushroom fajitas Recipe

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This recipe for Mushroom fajitas, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Edwards


1/2 c light balsamic vinaigarette dressing
2 tbsp steak spice rub
1/2 tsp each cumin, chilli powder and dried oregano
4 large portobello mushrooms (about 6 inch diameter)
1 tbsp olive oil
1 large red onion, sliced
1 large red pepper, seeded and cut into strips
1 large green pepper, seeded and cut into strips

1 tbsp each freshly squeezed lime juice and minced fresh cilantro
8 7 inch whole grain tortillas

sour cream, salsa, chopped lettuce, shredded cheese, guacamole

To make marinade, combine dressing, steak rub, cumin, chilli powder and oregano in a small bowl. Using a pastry brush coat both sides of mushrooms with marinade. Let stand at room temperature for 1 hour.
Preheat grill to high setting. Brush grill rack lightly with oil. Grill mushrooms for about 3 minutes per side until tender with nice grill marks. Remove from heat. Cut each mushroom until 6 slices. Cover with foil and keep warm.
Heat olive oil in a large, non stick work or skillet over medium high heat. Add onion slices and peppers. Cook and stir until vegetables are tender crisp about 5 minutes. Add lime juice, cilantro and reserved mushrooms.. Stir gently and cook until mushrooms are hot.
To prepare fajitas, 10 minutes before serving time, wrap tortillas in foil and heat in a 350 oven to warm To serve layer your favourite fixing followed by cooked vegetables.
Wrap up and enjoy.

Number Of Servings:
Number Of Servings:




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