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Portabella Mushroom Fajitas

Mushroom fajitas are a great alternative to normal fajitas. They are low in fat and calories and are just as filling.

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Ingredients

3 large portabella mushrooms, cut into strips

2 medium green bell peppers, cut into strips

1 white onion, cut into half moons

3 tablespoons of soy sauce(preferably low sodium)

4-5 tablespoons of water

1 tablespoon of chili powder

1 teaspoon of garlic powder

1 teaspoon cumin

salt & pepper to taste

corn tortillas

Avocado, sliced (optional)

salsa (optional)

Instructions

1

The portabella mushrooms need to be prepared. First, wash them and cut the stem off. Second, scoop out the “gills” of the portabella mushrooms with a small spoon. Finally, cut the mushroom in half and then cut perpendicular cuts to form strips of mushroom.

Scooping out the gills of the mushrooms takes away the overly strong mushroom taste that portabella mushrooms tend to have. You may choose to leave them in, but be aware you will need to add more spices and soy sauce because the gills will soak up a lot of the spices and sauce.

2

Put the mushrooms in a medium sized container with the soy sauce, water, chili powder, garlic powder, and cumin. Close the lid and shake until  the mushrooms are thoroughly covered. Let the mushrooms marinate in the refrigerator for 45 minutes to an hour. Mushrooms act a lot like meat when you marinate them. The longer you marinate, the more flavorful they will become.

3

About 20 minutes before the portabella’s are done marinating, start sautéing the onion and green bell pepper on medium-high heat for about 5-6 minutes.

4

Next, add the marinated portabella mushrooms and remaining sauce in the container to the pan and saute until the mushrooms and green bell peppers become slightly soft.

5

Remove the pan from the heat and let cool for about 5 minutes. Serve over fresh corn tortillas, add some Mexican beans if you feel like having some more protein, or serve with a slice of  fresh avocado.

Variation: Add some red pepper flakes or cayenne pepper when sautéing the onion and green bell pepper to give the recipe the extra kick you may be seeking in your mushroom fajitas.

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