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Mushroom Fajitas with Arugula-Pecan Salsa & Queso Fresco

  • 40 m
  • 40 m
Paula Forbes
“These easy one-skillet mushroom fajitas are a perfect way to work more vegetarian meals into your week. The lime and arugula salsa adds nice crunch courtesy of pecans, while crumbled queso fresco provides just the right tangy, salty balance to the dish.”


    • 1½ cups lightly packed arugula, chopped
    • ¾ cup toasted pecans, chopped
    • 2 jalapeños, seeded and chopped
    • 7 tablespoons canola oil, divided
    • ¼ cup lime juice
    • ¾ teaspoon salt, divided
    • ¼ teaspoon ground pepper
    • 1 medium white onion, sliced
    • 1 medium poblano pepper, sliced
    • 1 pound mixed mushrooms, sliced
    • 1 teaspoon ground cumin
    • 10 corn tortillas, warmed
    • 10 tablespoons crumbled queso fresco


  • 1 Combine arugula, pecans, jalapeños, 5 tablespoons oil, lime juice, ½ teaspoon salt and pepper in a small bowl.
  • 2 Heat a large cast-iron skillet over high heat until nearly smoking. Add 1 tablespoon oil, onion and poblano; cook, stirring, until lightly browned, about 2 minutes. Transfer to a bowl. Add mushrooms, cumin, the remaining 1 tablespoon oil and ¼ teaspoon salt to the pan; cook, stirring occasionally, until the mushrooms are browned and soft, about 4 minutes. Stir in the onion and poblano and reduce heat to medium; cook until heated through, about 1 minute more. Serve in tortillas with the salsa and cheese.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019