A few months ago, I was challenged with writing a recipe for busy dance moms. I had a few ready for such an occasion, as one does when they write recipes on a regular basis. It came down to a choice between Power Packed Mac & Cheese and Quick & Easy Portobello Fajitas. It wasn’t an easy choice, and ultimately the fajitas won. While the mac and cheese is delicious and protein-rich, the fajitas have more vegetables, and are gluten-free, vegetarian, vegan, and enjoyable by many people with dietary restrictions. The bold flavor and thick texture of the mushrooms makes these seem like you’re eating beef fajitas, without the beef of course. You can add your favorite meat, shellfish, seafood, or poultry instead of the mushrooms, or with them. I like to add shrimp or lobster.
I’m posting the recipe for your enjoyment on #FoodieFriday. I hope you enjoy these fajitas as much as I do. They’re also perfect for #MeatlessMonday, and just as delicious if you put them over a bed of spinach for a salad. Let me know what you think in the comments below.
- 6 inch Large Portabello Mushroom Caps .5 cm, cut into 1/4- strips
- 2 inch Red Bell Peppers .5 cm, cut into 1/4- strips
- 1 inch Yellow Bell Pepper .5 cm, cut into 1/4- strips
- 1 inch Medium White Onion .5 cm, cut 1/4- into strips
- 1 tsp . Garlic Powder 4.2 g
- 1 tsp . Ground Cumin 4.2 g
- 1 tsp . Chili Powder 4.2 g
- 1 tsp . Cilantro 4.2 g
- 1 Tbsp . Olive Oil 15 mL
- Salt and Pepper to taste
- Lime Juice for garnish optional
Season mushrooms with garlic powder, ground cumin, chili powder, and cilantro.
Cook in skillet on medium-high, until browned on at least 2 sides.
Remove and set aside.
Add bell peppers and onion to the skillet, season with salt and pepper.
Cook until slightly charred.
Add mushrooms back to pan, stirring for about 30 seconds.
Remove from heat, and squeeze lime into pan, stirring a few times.
Serve with your favorite tortillas, cheese, and salsa or hot sauce.