Grilled Portobello Mushroom Fajitas

Name: Grilled Portobello Mushroom Fajitas
Total time: 105 min
Ingredients: 6 oz. portobello mushroom caps (sliced, or use ¾ - 1 lb. boneless, skinless chicken breasts); 1 large yellow onion (halved top to bottom and thinly sliced); 2 green peppers (thinly sliced); ¼ cup extra virgin olive oil; 1/8 cup balsamic vinegar; 1 Tbsp. chili powder; ½ tsp. salt; 1 ½ tsp. minced garlic (2 – 3 cloves); 6 medium whole wheat or flour tortillas (use wheat/gluten-free, if needed); ½ cup crumbled feta or goat cheese; ¾ cup sour cream (for serving, optional); ¾ cup chunky salsa (for serving, optional)

www.thescramble.com

Portobello mushrooms are a meaty vegetable, and just like beef or chicken, they take well to marinades and grilling. If you don’t want to grill, …

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Cooking tools:

Grill
Grilling tray
Zip-top bag
Colander
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Pastry brush
Aluminum foil
Nonstick cooking spray
Microwave
Refrigerator
Spoon
Mixing bowl

Ingredients

6 oz. portobello mushroom caps (sliced, or use ¾ - 1 lb. boneless, skinless chicken breasts)
1 large yellow onion (halved top to bottom and thinly sliced)
2 green peppers (thinly sliced)
¼ cup extra virgin olive oil
1/8 cup balsamic vinegar
1 Tbsp. chili powder
½ tsp. salt
1 ½ tsp. minced garlic (2 – 3 cloves)
6 medium whole wheat or flour tortillas (use wheat/gluten-free, if needed)
½ cup crumbled feta or goat cheese
¾ cup sour cream (for serving, optional)
¾ cup chunky salsa (for serving, optional)