Well cheer season is in season and my nights are definitely short on time to make dinner. I whipped this recipe up and it was so good!! I love chicken fajitas, but rarely make them since I’m trying to do low-carb. The mushroom cap adds great flavor and grilling it all makes for quick prep and clean-up. You could easily switch out the onions and peppers for other veggies and completely change the flavor. The next combo I want to try is grilled zucchini and chicken with pesto and mozzarella cheese. YUM!
6 medium portobello mushroom caps
3 chicken breasts (mine were seasoned with mesquite spices)
1 small green pepper, diced
1 small yellow onion, diced
1/2 cup shredded colby jack cheese
Grilled the chicken until completely cooked. While the chicken is grilling, saute the green pepper and onion in a small pan. Transfer to a medium bowl. After the chicken has rested, cut into cubes. Add to the peppers and onions and mix to combine.
Divide the filling between the mushroom caps and place on the grill. Allow to grill for 3-5 minutes depending on the size of the mushrooms. One the mushroom has started to cook, top with shredded cheese and allow to melt. Remove from the grill and serve immediately.