4 large portabella mushrooms
1/4 c. extra light olive oil
1/2 tsp. H-E-B Texas Originals Chicken Fajita Seasoning
1 pkg. (12 ct.) H-E-B White Corn Tortillas
1 pouch (16 oz.) H-E-B Fresher Lasting Salsa, your favorite flavor
1 container (12 oz.) H-E-B Ready, Fresh, Go! Pico de Gallo, your favo
1 container (7 oz.) H-E-B Fresher Lasting Chunky Guacamole, your favo
Wipe mushrooms with a slightly damp paper towel. Remove stems and save
for soup or making stock if desired. Slice portabellas into 1/4- to 1
/8-inch thick strips, toss strips in olive oil and set aside in a shal
Heat a large heavy-bottom skillet over medium heat for 3 minutes. Add
sliced portabellas and stir-fry gently until tender (about 5 minutes).
Add 1 more tablespoon of olive oil if desired. Season tender portabel
las with fajita seasoning and continue cooking for 3 more minutes.
Serve portabellas in warm corn tortillas. Garnish with your favorite H
-E-B salsa, pico de gallo or guacamole if desired.
Serving size: 2, Calories: 210, Total Fat: 10g, Saturated Fat: 1g, Cho
lesterol: 0mg, Sodium: 110mg, Carbohydrates: 2g, Dietary Fiber: 2g, S
ugar: 1g, Protein: 4g
My H-E-B Texas Life Magazine, September 2010