I’m not a fan of mushrooms. Just the thought of them sends a little shutter through my body. The texture, the fact that they are fungus. Just totally grosses me out.
Except…except for portobello mushrooms. Which is odd, because they are great, big, giant mushrooms. Or small mushrooms, depending on what you get.
But still, they are mushrooms. And I love them. Not raw. Heck no. But grill them, cook them, make them into burgers, add them to pizzas, I love them.
L.O.V.E.
Love.
Honestly, they do still give me the creeps a little bit. Yet somehow I’m able to move past it for these babies. Other mushrooms, especially the weirdly shaped ones, not so much.
And also, I love fajitas. So easy. So tasty. So much healthier than cheese-filled burritos {although I do love a good cheese-filled burrito}.
So when I saw this almost-too-simple-to-be-good recipe from Every Day with Rachel Ray, I did a happy dance. Which is basically me sitting on the couch, drooling. It’s not a pretty site.
Oh how I love my Every Day with Rachel Ray magazine. If I could, I would totally marry it. Totally.
A quick and easy weeknight meal, chicken and portobello fajitas can be made in 30 minutes.
Ingredients
- 6 flour tortillas
- 2 chicken breasts, cut into strips
- 1-1/2 teaspoons chili powder
- 4 minced garlic cloves, divided
- 2-1/2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 large green pepper, cut into 1/2-inch-wide strips
- 1/2 large onion cut into strips
- 6-8 baby portobello mushroom caps, sliced 1/4 inch thick
- 1 (7 oz) container plain Greek yogurt
Instructions
- Preheat the oven to 350º. Wrap the tortillas in tin foil and place them in the oven for 10 minutes to warm.
- In a medium bowl mix the chicken strips with the chili powder and half of the garlic. Set aside.
- Heat a large skillet over medium-high heat until hot. Add 1-1/2 tabelspoons olive oil and the chicken. Season with salt and pepper. Cook, stirring until the chicken is cooked through and no longer pink. Transfer chicken to a bowl.
- Add the remaining 1 tablespoon olive oil, remaining garlic, green pepper and onion. Cook over medium heat for about 3 minutes. Stir in the mushrooms and cook for about 5 minutes, stirring, until the onion is crisp-tender.
- Add the chicken to the skillet and cook until the veggies and chicken are hot, about 2 minutes. Season with salt and pepper, to taste.
- Spoon the chicken-veggie mixture on top of the warmed tortilla shells, top with Greek yogurt, and serve warm.
Notes
To complete the meal serve with rice and refried beans.
Adapted from EveryDay with Rachel Ray Magazine
Meal Plan
Dinner
Monday: Penne with Grilled Summer Squash and Sweet Corn {Every Day with Rachel Ray}
Tuesday: Spicy Peanut Noodle Salad
Wednesday: Pizza Tortillas
Thursday: Greek Barley Salad
Friday: Homemade pizza on beer battered crust and homemade sauce {AllRecipes.com}
Saturday: Leftover pizza
Sunday: Oven pancake
Last week’s Sweet Tooth Friday linky is still active. Pop over and check out the amazing recipes linked up and add your own.
This post is proudly linked up to Sundays: Nifty Thrifty Sunday Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, Tip Junkie Wednesdays: Show and Tell, Works for Me Wednesday, This Chick Cooks Thursdays: Ultimate Recipe Swap, It’s a Keeper Thursdays, Strut Your Stuff, Full Plate Thursday,Thrilling Thursday, Recipes to Run On Fridays: I’m Loving It, Foodie Friday, Grocery Cart Challenge, Food on Fridays, Friday Pot Luck, Walnut Avenue: Foodie Friday.
{ 16 comments… read them below or add one }
These fajitas are happening at my house this week. oh YUM!
I hope you like them! Stop back and let me know how they turned out.
Those do sound good…even if they ARE from that annoying, big-mouthed Rachael.
She IS annoying, isn’t she? Makes some mighty fine food though.
This delicious mushrooms only when they are very soft. Need to cook them over low heat. If I try to make them faster, it can go like rubbe r: ( but the investment is profitable
.Thank you for the recipe. -bili
Oh my YUM! These look delicious! So glad you shared them in this week’s Mingle Monday!
Thanks Robyn! And thanks for stopping by.
What a fantastic looking recipe. I love mushrooms so this is right up my alley!
Let me know if you have a chance to try it, and what you think.
I don’t care for the texture of raw mushrooms but I love love love them cooked. I make a soup with shiitake mushrooms that’s AMAZING. They have a bit of a different texture than portabellos, but they’re “meaty” like that. I’ve pinned this recipe to Pinterest so I remember to make it!
Thanks for pinning my recipe! Stop back and let me know what you think if you have a chance to make it.
These look PHENOMENAL! I have to say mushrooms are only a very recent love of mine. I can only eat them sauteed and mixed in with things. So this is perfect!
Thanks Stephanie! I hope you enjoy the recipe.
These look fabulous – nice pics!! I dont particularly like mushrooms but I could see these rockin with some shrimp!! Thanks for linking up to Foodie Friday. I hope to see you again next week!!
Hi Allison,
Great Faijitas and with my very favorite Portobello Mushrooms. Yummy! Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
Miz Helen
Hmm.. This looks and sounds delicious!! Oh, how I miss real Mexican food.
Thank you so much for linking this up to {nifty thrifty things} last week!
I hope to see you again tomorrow!
xoxo,
Vanessa
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