Triple Mushroom and Rice Fajitas
Recipe from Better Homes and Gardens

If you can't find all three varieties of mushrooms in your grocery store, use any combination of available mushrooms, including crimini and button, in these meatless fajitas.


Triple Mushroom and Rice Fajitas

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Servings: Makes 4 servings.
Total Time: 1 hr
Related Categories: Fajita Sandwich, Mexican Cuisine, Vegetarian
 
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Ingredients
  • 1/2  cup
    regular brown rice
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  • 1/4  cup
    water
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  • 2  tablespoons
    lime juice
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  • 1  tablespoon
    olive oil or cooking oil
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  • 2  large cloves
    garlic, minced
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  • 1/2  teaspoon
    ground cumin
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  • 1/2  teaspoon
    dried oregano, crushed
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  • 1/4  teaspoon
    salt
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  • 3  ounces
    fresh portobello mushrooms, stemmed and thinly sliced
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  • 3  ounces
    fresh chanterelle or oyster mushrooms, thinly sliced
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  • 3  ounces
    fresh shiitake mushrooms, stemmed and thinly sliced
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  • 1 
    medium green and/or red sweet pepper, cut into thin strips
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  • 4 
    green onions, cut into 1-1/2-inch pieces
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  • 8  7- to 8-inch
    flour tortillas
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  • 1/4  cup
    slivered almonds, toasted
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  •  
    Green onion tops (optional)
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  •  
    Fresh cilantro (optional)
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  •  
    Bibb lettuce (optional)
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  •  
    Lime wedges (optional)
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  •  
    Cherry tomatoes (optional)
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Directions
1.
Cook brown rice according to package directions, except omit any salt.
2.
Meanwhile, for marinade, in a large plastic bag set in a deep bowl combine the water, lime juice, olive oil or cooking oil, garlic, cumin, oregano, and salt. Add mushrooms, pepper strips, and green onions. Seal the bag; turn bag to coat vegetables. Marinate at room temperature for 15 to 30 minutes.
3.
Wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes to soften.
4.
For filling, in a large nonstick skillet cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until sweet pepper is tender and all but about 2 tablespoons of the liquid has evaporated, stirring occasionally. Stir in brown rice and almonds; heat through.
5.
To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired, tie a green onion top around each tortilla and garnish with cilantro. If desired, serve with Bibb lettuce, lime wedges, and cherry tomatoes. Makes 4 servings.
Nutrition information
Calories 331, Total Fat 9 g, Saturated Fat 2 g, Sodium 380 mg, Carbohydrate 55 g, Fiber 4 g, Protein 9 g. Percent Daily Values are based on a 2,000 calorie diet
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