Portabella Mushroom Fajitas

You can make these versatile fajitas on the grill, stove top or slow cooker. Serve them up with a simple side of sliced mango for a well-balanced meal. This recipe comes to us from our friends at The Scramble, a meal planning service for families.

Serves 6

Cooking Tip of the Week: To slice a mango, stand it on its end and slice each of the halves off as close to the oblong pit as possible. Using a small, sharp knife, score the flesh into strips or squares, turn the skin inside out, and cut the flesh off of the peel.
Food for Thought: Mushrooms are a delicious, nutritious vegetable, right? Wrong, actually! While mushrooms are definitely delicious and nutritious, they’re not vegetables. Mushrooms are a type of of edible fungi. They grow from teeny tiny spores instead of from seeds like vegetables do. Mushrooms are a good source of B vitamins, potassium and even protein and they’re the only produce item that contains naturally occurring vitamin D.
Family Dinner Conversation Starter: What is an easy change our family could make this month to eat healthier food?

Ingredients:

• 6 oz. portabella mushroom caps, sliced
• 1 large yellow onion, halved top to bottom and thinly sliced
• 2 green bell peppers, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/8 cup balsamic vinegar
• 1 Tbsp. chili powder
• 1/2 tsp. salt
• 1 1/2 tsp. minced garlic, (about 3 cloves)
• 6 medium whole wheat or flour tortillas
• 1/2 cup crumbled goat or feta cheese
• 3/4 cup sour cream, for serving (optional)
• 3/4 cup chunky salsa, for serving (optional)
• 2 mangoes, sliced, or use frozen mango chunks or sliced peaches

Directions:

Kid: Put the mushrooms, onions and peppers in a large resealable bag.

Together: Combine the oil, vinegar, chili powder, salt and garlic, and add it to the bag with the vegetables.

Kid: Massage the vegetables gently to coat well with the marinade. Refrigerate for at least 30 minutes and up
to 48 hours.

Adult: Preheat the grill to medium-high heat. Spray a vegetable grilling tray or a piece of foil with nonstick cooking spray, or brush it with a little vegetable oil, and heat it on the grill. Drain the vegetables in a colander and transfer them to the grilling tray. Grill them with the cover closed for about 15 minutes, flipping them once, until they are tender and partially browned but not charred.

Alternatively, saute the vegetables on the stove top in a cast iron pan or use the slow cooker directions below.

Together: Heat the tortillas in the microwave or on a hot skillet for 30 seconds to 1 minute so they are soft and warm.

Together: Place about 1/2 cup of the vegetables on the center of each tortilla, top it with about 2 tsp. cheese, and about 1 Tbsp. each sour cream and/or salsa, if desired. Fold the bottoms up and the sides in and serve them immediately.

Serve with sliced mango as a side dish.

Slow Cooker Directions: No need to marinate the vegetables in advance. Place the mushrooms, onions and peppers in the slow cooker. Combine the oil, vinegar, chili powder, salt and garlic, and pour over the vegetables, stirring to combine. Cook for 2 – 3 hours on high or 6 – 10 hours on low, then assemble and serve with warmed tortillas as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)