Cabbage And Mushroom Fajitas Food

SAVOY CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

SOFT TACOS WITH MUSHROOMS AND CABBAGE

Steps:

• Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
• Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
• Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

CABBAGE AND MUSHROOM FAJITAS

Steps:

• Heat the oil in a nonstick wok or large deep skillet over high heat until a drop of water sizzles in it. Add the cabbage and carrots; stir fry until crisp tender, about 3 minutes. Add the mushrooms, scallions and garlic; stir fry until softened, about 4 minutes. Add the hoisin sauce and stir fry until heated through about 30 seconds.
• Top each tortilla with half the mixture and if desired 1 teaspoon sour cream. Roll up to enclose the filling.

PORTABELLA MUSHROOM FAJITAS

Steps:

• In pan over medium-high heat, sauté onion and yellow bell pepper in olive oil until onion has lightly caramelized. Transfer sautéed vegetables to bowl.
• Place mushrooms in same pan and cook until tender. Drain liquid from pan and add mushrooms to bowl.
• Toss vegetables with fajita seasoning mix.
• To assemble fajitas, warm flour tortillas. Place mixed salad greens over each tortilla, then mound portobello mixture over greens. Top with chopped tomatoes. Spoon nonfat sour cream and salsa over stuffing before rolling each tortilla closed. Cut in half on diagonal.

MUSHROOM FAJITAS WITH AVOCADO HUMMUS

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.

PORTABELLA MUSHROOM FAJITAS

Steps:

• Spray large skillet with olive oil cooking spray.
• Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
• Sprinkle with cilantro and lime juice.
• Cook an additional 2-3 minutes.
• Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
• Serve with sour cream and salsa.