Mushroom Fajitas With Guacamole Recipes

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PORTABELLA MUSHROOM FAJITAS



Portabella Mushroom Fajitas image

Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
12 oz fresh baby portabella or cremini mushrooms, thinly sliced (6 cups)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas (8 to 10 inch)
Guacamole or sour cream, if desired
Chunky-style salsa, if desired

Steps:

  • In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
  • Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Fajita, Sodium 420 mg, Sugar 2 g, TransFat 0 g

MUSHROOM FAJITAS WITH AVOCADO HUMMUS



Mushroom fajitas with avocado hummus image

Get four of your 5-a-day in one hit thanks to these tortilla wraps with spicy mushrooms, avocado hummus and griddled onions

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 11

1 large avocado , stoned, peeled and chopped
400g can chickpeas , drained and rinsed
1 garlic clove , crushed
zest and juice 1 lemon
2 tomatoes , deseeded and diced
1 red onion , cut into thick rounds
2 large flat mushrooms thickly sliced
2 tbsp olive oil
2 tsp fajita spice mix
4 tortillas
shredded Little Gem lettuce and Tabasco sauce, to serve (optional)

Steps:

  • Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz together until it forms a chunky consistency. Spoon into a bowl, season and stir in the tomatoes.
  • Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and turning golden in places.
  • Spread some of the avocado hummus down the middle of each wrap and top with the mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.

Nutrition Facts : Calories 824 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium

EASY PORTOBELLO MUSHROOM VEGAN FAJITAS



Easy Portobello Mushroom Vegan Fajitas image

These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep 'em simple or load 'em up with your favorite toppings - either way, they're super satisfying and tasty.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

8 8-inch flour tortillas*
2 medium portobello mushrooms (about 1/2 pound)
1 large red (yellow, or orange bell pepper - or a combo of all three)
1/2 large yellow or red onion (sliced)
1/4 cup olive oil (divided)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1 medium ripe avocado (sliced)
1 fresh lime (cut into wedges)

Steps:

  • Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
  • Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they're cooking with brown, but with these fajitas, I don't find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
  • Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
  • Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
  • To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

MUSHROOM FAJITAS WITH GUACAMOLE



Mushroom Fajitas With Guacamole image

Make and share this Mushroom Fajitas With Guacamole recipe from Food.com.

Provided by hectorthebat

Categories     Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 14

2 avocados
1 lime
1 chili
1 garlic clove
1 tablespoon oil
1 onion
2 bell peppers
600 g mushrooms
1 tablespoon tomato puree
35 g Mexican seasoning
1 dash chili sauce
4 tortillas
4 tablespoons sour cream
100 g coriander

Steps:

  • To make the guacamole, mash the avocados and stir together with the lime juice, chilli and garlic. Season to taste and set aside.
  • Heat the oil in a large, lidded pan over a high heat and cook the onion and peppers, uncovered, for 5 minutes. Add the mushrooms, stir together well, turn the heat down a little, put the lid on and cook for 5 minutes. Remove the lid, turn the heat back up and cook, stirring, for 5-6 more minutes, to evaporate some of the liquid. Stir in the tomato puree, Mexican seasoning and Tabasco. Stir well and cook for a minute more to create a sauce.
  • Divide the mushrooms and a little sauce between each of the tortillas, top with some sour cream, guacamole, and a handful of coriander. Roll up and serve.

Nutrition Facts : Calories 491.9, Fat 26.6, SaturatedFat 5.4, Cholesterol 6.2, Sodium 484, Carbohydrate 56.9, Fiber 12.7, Sugar 7.8, Protein 12.9

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