Portobello Mushroom Fajitas

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By Todd Johnson

Story Published: Jul 30, 1998 at 9:00 PM PST

Story Updated: Mar 28, 2008 at 12:56 PM PST

Ingredients

Portobello Mushroom Fajitas - 7/31/1998

1/4 cup cilantro 2 minced garlic cloves
1/4 cup olive oil 1 tsp. lemon zest
Salt to taste 1/2 tsp. ground cumin
1 tsp. chili powder 2 Tbl. lemon juice
8 Portobello mushrooms 1/2 cup sliced green peppers
1/2 cup sliced red onions 1/2 cup sliced red peppers
2 cups shredded lettuce 1/2 cup pitted black olives
1/2 tsp. black pepper Vegetable oil
Flour tortillas

Directions

Cut stems and clean mushrooms. Mix chili powder, cumin and lemon zest. Add garlic, olive oil and lemon juice. Mix well. Add cilantro and onions. Add red and green peppers. Add mushrooms. Mix well. Add olives, salt and pepper. Refrigerate for 1 hour. Saute mix in a small amount vegetable oil on high heat for 2 minutes. Heat tortillas either in oven or on grill. Roll up tortillas filled with vegetables and shredded lettuce. Serves 4.

Recipe from Jan de Boer, Yakima Grill Restaurant

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