{"id":3298,"date":"2012-10-16T13:53:07","date_gmt":"2012-10-16T20:53:07","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3298"},"modified":"2014-02-14T13:20:00","modified_gmt":"2014-02-14T21:20:00","slug":"portobello-mushroom-pepper-fajitas","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/portobello-mushroom-pepper-fajitas\/","title":{"rendered":"Portobello Mushroom & Pepper Fajitas"},"content":{"rendered":"
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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…<\/p>\n

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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…<\/p>\n

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<\/a> and homemade Mexican beans<\/a>.<\/p>\n

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!<\/p>\n

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Mushrooms
\n<\/span>3 tablespoons olive oil
\nLime or balsamic vinegar
\n1 teaspoon ground cumin
\n1 teaspoon dried oregano
\nSalt
\n2 mushrooms caps thickly sliced
\nOlive oil spray<\/p>\n

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

    Portobello Mushroom Fajitas
    \n<\/span>1 tablespoon oil
    \n1 bell pepper sliced
    \n1 onion sliced
    \nSalt
    \n6 small flour tortillas
    \nPortobello mushrooms
    \nCheese grated
    \n    Tomato Salsa
    \n<\/a>Sour Cream<\/p>\n

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