Portabella Mushroom Fajitas

Portabella Mushroom Fajitas


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Who says you can't have a fajita without a hearty cut of meat? Portabella mushrooms serve as a great base for this tasty lunch or dinner creation.

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Serving Size / Yield

4 servings


  • For the Fajita Filling:
  • 8 oz. small portabella mushrooms
  • 1 yellow red bell pepper
  • 1 red bell pepper
  • 1 lg. purple onion
  • 4-6 flour tortillas, warmed
  • For the Marinade:
  • 1 Tbsp. water
  • 1 Tbsp. red wine vinegar
  • 1 lime, juiced
  • 3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. cumin
  • 1/2 - 3/4 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • For the Garnishes:
  • Restaurant Style Salsa
  • homemade guacamole
  • shredded cheddar, Monterrey jack or pepper jack cheese
  • fresh cilantro leaves
  • sour cream

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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.

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