Roasted Portobello Fajitas Recipes

ROASTED PORTOBELLO FAJITAS

Steps:

• Preheat the oven to 415 degrees F. Line one large baking sheet with parchment paper, and lightly oil one small casserole dish.
• Coat the full surface of the portobello mushrooms with olive oil and sprinkle both sides with salt. Place them gill-side up in the prepared casserole dish.
• Spread the bell peppers, pasilla pepper, and onions over one baking sheet and drizzle with enough olive oil to coat the vegetables, about 2 to 3 tablespoons. Sprinkle with chili powder, cumin, paprika, and sea salt. Use your hands to toss the peppers and onion until everything is well coated in oil and seasonings.
• Place both the sheet of peppers and the casserole dish with the mushrooms into the preheated oven. Roast for 20 to 30 minutes, flipping the mushrooms and stirring the peppers half-way through, or until peppers and mushrooms are golden-brown, and cooked through.
• Remove from the oven and allow vegetables to cool slightly. When cool enough to handle, transfer the portobello mushrooms to a cutting board and cut into thick slices.
• While the vegetables are roasting, prepare the chipotle sour cream sauce and the guacamole.
• Add all of the ingredients for the chipotle sour cream to a bowl and stir well until combined. Taste sauce for flavor and add more lime juice, sea salt, adobo chilies, and/or adobo sauce to taste. Cover and refrigerate until ready to use.
• Add the ingredients for the guacamole to a bowl and mash and stir until guacamole reaches desired consistency. If desired, add more goodies, such as red onion, chopped tomato, cilantro, salsa, etc. Cover and refrigerate until ready to use.
• Toast corn tortilla ovens on the stovetop or in the oven until crispy. Load them up with desired amount of roasted portobello, bell peppers, chipotle sour cream, and guacamole. Garnish with fresh cilantro if desired.

PORTOBELLO FAJITAS

Steps:

• For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
• For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
• Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.

PORTOBELLO FAJITAS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes., Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally., Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.