This is a recipe for vegetarian fajitas using portobello mushrooms, green bell peppers, and onions. Oh how I love portobello mushrooms! So juicy and succulent. I’m a HUGE mushroom fan in general. I even liked them as a kid. I was the kid that ate EVERYTHING. You could take me anywhere and I would be more excited than anything to eat something I had never seen before and I was so excited at potlucks because of the all the choices. Onions, mushrooms, Vietnamese food (my favorite growing up), you name it, I ate it. Okay there used to be a few things I didn’t like, but not too many…
Now there really isn’t anything I don’t like. Okay, orange rind. I don’t get why it goes into things like cranberry sauce and muffins. This could change, mind you. I used to hate dill and then had a Vietnamese dish with dill in it and ended up loving dill. Or there was this one time when I tried these bright red palm seeds (I think this is what they were) in a Southeast Asian shaved ice dessert and it made me start to like my most hated thing, maraschino cherries. Anyways…
I did make two mistakes in this recipe, 1) I sliced the portobello mushrooms too thin (what happened to my juicy mushrooms!!), and, 2) I used more lime than I think was necessary in the marinade. Go easy on the lime because it really shows up in the final product. You could also use a little balsamic vinegar (I might try this next time). But all in all they were good. We had these with homemade tomato salsa and homemade Mexican beans.
I think the mushrooms should be done separately because they are very delicate. The peppers and onions you can really throw around in a wok, but the mushrooms would break all up. Tejas came in wondering why I was using so many pans, but sometimes you just need a lot of pans!
3 tablespoons olive oil
Lime or balsamic vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
2 mushrooms caps thickly sliced
Olive oil spray
- Mix all the ingredients besides mushrooms together.
- Coat the mushrooms in the marinade and let sit while you prep the other ingredients.
- Spray a cast iron skillet or griddle with olive oil spray and spread the mushrooms out evenly. Don’t crowd them.
- Once a little brown on one side, flip over carefully.
Portobello Mushroom Fajitas
1 tablespoon oil
1 bell pepper sliced
1 onion sliced
6 small flour tortillas
- Heat oil in a wok over high heat and sauce the bell peppers and onions until tender crisp adding a little salt.
- Heat flour tortillas over the gas burner on a stove until warmed.
- Add portobello mushrooms, onion and peppers, a little cheese, tomato salsa, and sour cream.