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Baby Bella Fajita Appetizer | Vegetable Day
Ingredients
- baby Portobello mushrooms
- colored peppers
- onion
- fresh cilantro
- garlic
- lime
- onion powder
- chili powder
- salt
- pepper
- guacamole
- PAM or other zero-calorie cooking spray
Directions
- Remove stems from mushrooms and set mushrooms aside
- dice mushroom stems, peppers, onion, cilantro, garlic
- prep sauté pan with water and/or PAM to keep vegetables from sticking to pan
- sauté vegetables adding onion powder, chili powder, salt and pepper to taste
- cook until mixture is soft and onions are clear or browning
- squeeze fresh lime over mixture
- place mushroom caps on a baking sheet
- fill the mushroom caps with the vegetable mix
- bake at 350⁰ for about 30 minutes
- place stuffed mushroom caps on platter
- place a dollop of guacamole on top of each and garnish with a sprig of cilantro or diced tomato (we added sliced red peppers as decoration)
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