I recently discovered Portobello Mushrooms. I love them. How did I not know how amazing they are?! Last week I made Portobello Hawaiian Burgers- A-maz-ing. I actually wasn't sure they'd turn out well at all because they were kind of a mistake, but they will be made again!
These fajitas are so yummy! The mushrooms, when cooked, have a very meat-like texture and the guac is a perfect compliment!
Originally posted at Cookie+Kate, adapted by me
Marinade:
1/4 c. olive oil (this sounds like a lot, but you drain most of it off)
2 limes, juiced
1 small jalapeno (optional)
1 tbsp fajita seasoning *possibly more- depending on how strong your seasoning is
Fajitas:
2 large portobello mushrooms
1 medium yellow onion
1 red bell pepper
1 green bell pepper
6 corn tortillas
Guacamole:
2 avocados
1/2 lime, juiced
2-3 tbsp water
2 tsp garlic powder
sea salt - to taste
black pepper - to taste
1. Clean and remove gills from mushrooms.
2. Slice mushrooms, bell peppers, and onions into 1/4-1/2 inch slices. In my perfect world these babies would have had some red bell pepper too, but I only had green on hand. (confession time: I hate onions. I do. I want to like them because they smell so good, but I can't stand them. So, instead of a whole medium onion I used about 1/3 of an onion. Adjust to what you like!)
3. Whisk together olive oil, lime juice, jalapeno, and fajita seasoning. Dump your marinate and veggies in a plastic bag, seal, and shake to coat. Refrigerate for at least 30 min- but not much longer than and hour. If you leave this sitting too long your mushrooms will get slimy.
4. While your veggies are marinating, make your guac. If you have a favorite guac recipe- make that! Mine's very simple. Slice the avocados and remove pits. Scoop avocado into food processor. Add lime juice, 2 tablespoons of water (you can always add more to get the right consistency- but you can't remove it- start small) and garlic powder. Whip it up, and do a taste test. Add more water, garlic powered, sea salt, and pepper as needed.
5. When the veggies are finished marinating, dump contents of bag into a strainer, let most of the excess marinate drain off- a little is ok! Transfer to a large skillet and saute on medium-high heat until peppers and onions are tender.
Serve with corn tortillas, guac, sour cream, or whatever else you like!
Recipe Stats (per serving*):
Serves: 3
Calories- 170
Carbs-30
Fat-6
Protein-4
Sodium-182
Sugar-8
*Guacomole, cheese, sour cream, etc. not included in these totals
.png)
These fajitas are so yummy! The mushrooms, when cooked, have a very meat-like texture and the guac is a perfect compliment!
Originally posted at Cookie+Kate, adapted by me
Marinade:
1/4 c. olive oil (this sounds like a lot, but you drain most of it off)
2 limes, juiced
1 small jalapeno (optional)
1 tbsp fajita seasoning *possibly more- depending on how strong your seasoning is
Fajitas:
2 large portobello mushrooms
1 medium yellow onion
1 red bell pepper
1 green bell pepper
6 corn tortillas
Guacamole:
2 avocados
1/2 lime, juiced
2-3 tbsp water
2 tsp garlic powder
sea salt - to taste
black pepper - to taste
1. Clean and remove gills from mushrooms.
2. Slice mushrooms, bell peppers, and onions into 1/4-1/2 inch slices. In my perfect world these babies would have had some red bell pepper too, but I only had green on hand. (confession time: I hate onions. I do. I want to like them because they smell so good, but I can't stand them. So, instead of a whole medium onion I used about 1/3 of an onion. Adjust to what you like!)
3. Whisk together olive oil, lime juice, jalapeno, and fajita seasoning. Dump your marinate and veggies in a plastic bag, seal, and shake to coat. Refrigerate for at least 30 min- but not much longer than and hour. If you leave this sitting too long your mushrooms will get slimy.
4. While your veggies are marinating, make your guac. If you have a favorite guac recipe- make that! Mine's very simple. Slice the avocados and remove pits. Scoop avocado into food processor. Add lime juice, 2 tablespoons of water (you can always add more to get the right consistency- but you can't remove it- start small) and garlic powder. Whip it up, and do a taste test. Add more water, garlic powered, sea salt, and pepper as needed.
5. When the veggies are finished marinating, dump contents of bag into a strainer, let most of the excess marinate drain off- a little is ok! Transfer to a large skillet and saute on medium-high heat until peppers and onions are tender.
Serve with corn tortillas, guac, sour cream, or whatever else you like!
Recipe Stats (per serving*):
Serves: 3
Calories- 170
Carbs-30
Fat-6
Protein-4
Sodium-182
Sugar-8
*Guacomole, cheese, sour cream, etc. not included in these totals
No comments:
Post a Comment