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!

Mushrooms
3 tablespoons olive oil
Lime or balsamic vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt
2 mushrooms caps thickly sliced
Olive oil spray

1. Mix all the ingredients besides mushrooms together.
2. Coat the mushrooms in the marinade and let sit while you prep the other ingredients.
3. Spray a cast iron skillet or griddle with olive oil spray and spread the mushrooms out evenly. Don’t crowd them.
4. Once a little brown on one side, flip over carefully.

Portobello Mushroom Fajitas
1 tablespoon oil
1 bell pepper sliced
1 onion sliced
Salt
6 small flour tortillas
Portobello mushrooms
Cheese grated
Tomato Salsa
Sour Cream

1. Heat oil in a wok over high heat and sauce the bell peppers and onions until tender crisp adding a little salt.
2. Heat flour tortillas over the gas burner on a stove until warmed.
3. Add portobello mushrooms, onion and peppers, a little cheese, tomato salsa, and sour cream.