This recipe was very good. Even my carnivore boyfriend liked it. I marinated the mushrooms for two hours instead of one. I didn't use any canola oil--instead I used about 2 tbsp of olive oil. Grilled half the batch (Foreman Grill) and broiled the other half and preferred the broiled version since it was easier and a lot less messy. Could be served by itself, over some cous-cous, or on a burger bun with melted swiss (as we did).

Reviewed On: May 12, 2009

This recipe was absolutely delicious. We decided not to use spinach tortellini and instead use bow-tie pasta but the dish came out spectacular. The only alterations we made were as follows: Used fat free milk Used one brick of frozen spinach-cooked as per package directions, strained Used extra garlic--we're garlic lovers! Used can of tomatoes and garlic, but couldn't get one with onions so we chopped up onions and put them in at the same time. We'll be making this recipe again. Maybe substituting something for the heavy cream so as to lighten up the dish calorie-wise.

Reviewed On: May 12, 2009

Excellent! Made these almost exactly according to the recipe. I used 3 garlic cloves instead of 2 (we like our garlic over here), and only used 2 peppers-one green, one yellow-so as to fit everything in the pan. We also chose to sautee everything in Pam olive oil spray to lighten up. We added salt and pepper and used a lot of the lemon pepper. We decided to add some black beans and sour cream, but honestly the fajitas would have been awesome without the addditions as well. We will make this again and again. It's very easy, quick, delicious and best of all HEALTHY!

Reviewed On: May 1, 2009