Different toppings make each fajita a new dish. Fajita are usually grilled meat served as a taco on flour or corn tortilla. But this dish is with portobello mushrooms, which is just a crimini mushroom that is 4-6 inches (10-14 cm) in diameter.
1. Crape out and discard the inside black gills of the mushroom caps.
2. Rub the caps with a damp cloth.
3. Slice them into long, wide strips.
4. In a large bowl, whisk the oil, lime juice, spices and pepper to taste.
5. Add the sliced mushrooms and toss well.
6. Marinate for 20-30 minutes. Toss once in a while.
Makes 4-6 fajitas
marinate 20-30 minutes
A. portobello
4-6 large portobello mushrooms, remove the stems (use in the stir-fry)
2 Tbs. + 1 1/2 tsp. (38 ml) olive oil
2 Tbs. (30 ml) organic lime juice
1 tsp. (5 ml) each dried: oregano and cumin
3/4 tsp (4 ml) chili powder
black pepper
2. Rub the caps with a damp cloth.
3. Slice them into long, wide strips.
4. In a large bowl, whisk the oil, lime juice, spices and pepper to taste.
5. Add the sliced mushrooms and toss well.
6. Marinate for 20-30 minutes. Toss once in a while.
B. stir-fry
1 Tbs. (15 ml) olive oil
1 each large organic thinly sliced: yellow and red bell pepper and an onion
1. Heat the oil in a skillet over medium heat.
2. Sauté the bell peppers, onions, and chopped mushroom caps for about 10 minutes.
3. Preheat the gill pan over medium or high heat.
4. Lay the marinated mushrooms on the pan and grill for 3-5 minutes on each side.
C. assemble
4-6 organic tortillas (or gluten free tortillas)
options toppings: (fill individual bowls and let everyone assemble their own)
- sliced avocado
- organic salsa
- organic lime juice or slices of lime
- hot sauce
- cilantro or parsley
- shredded organic lettuce
- shredded cheese (or daily cheese)
- chopped cactus
- jalapiños
- green chiles
- plain organic yogurt (almond yogurt-dairy free)
1. Lightly grill the tortillas.
2. Place a tortilla on a plate.
3. Top with some grilled portobello tips.
4. Add sautéed vegetables.
5. Add any toppings.
