This recipe and picture comes from Good Life Eats.For the Fajita Filling:
8 ounces small portabella mushrooms
1 yellow red bell pepper
1 red bell pepper
1 large purple onion
4-6 flour tortillas, warmed
For the Portabella Marinade:
1 tablespoon water
1 tablespoon red wine vinegar
1 lime, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 - 3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
For the Garnishes:
Restaurant Style Salsa
homemade guacamole
shredded cheddar, Monterrey jack or pepper jack cheese
fresh cilantro leaves
sour cream
Directions:
Remove the stems off the mushrooms, reserving for a later use. Slice the mushrooms in 1/3 to 1/4 inch thick slices. Combine the ingredients for the marinade and whisk until well mixed. Add the portabella mushroom slices, tossing to coat, and let marinade for 20-30 minutes.
Meanwhile, slice the peppers and onions into strips half inch strips, discarding the seeds, stem and ribbing from the peppers and the skins from the onion.
Heat a large saute or cast iron pan over medium-high heat. Add 1 1/2 teaspoons olive oil to the pan. Add the onions and peppers, cooking until the onions are slightly translucent - about five minutes. Stir frequently.
Then, add the mushrooms and half of the marinade. Cook until the marinade is absorbed and the mushrooms are tender, about 3-5 minutes.
Fill warmed tortillas with vegetable mixture, cheese, sour cream cilantro, salsa, and guacamole.
Serves 3-4
Notes about this recipe:
1. I've never cooked with portabella mushrooms before, and didn't see any "small" ones. I used 2 large portabella mushrooms instead. Next time I'm going to try regular mushrooms (which are cheaper) to see if it alters the taste. I have a feeling they will still be tasty.2. Instead of using red wine vinegar I used chicken broth. You could probably also use vegetable broth as well.
3. After eating this for dinner, I kind of smelled garlic-y, so you may want to reduce the amount of garlic.
