Grilled Portabella Mushrooms And Veggie Fajitas Recipes

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

EASY PORTOBELLO MUSHROOM VEGAN FAJITAS

Steps:

• Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
• Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they're cooking with brown, but with these fajitas, I don't find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
• Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
• Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
• To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS

Steps:

• In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
• Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
• Set the vegetables aside and allow them to marinate for 15 minutes.
• Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
• Transfer the grilled vegetables to a cutting board and cut them into strips.
• The tortillas can be warmed on the grill, if desired.
• Transfer the vegetables to a platter for service.
• Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
• *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

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.

GARLIC-HERB PORTABELLA MUSHROOMS

Steps:

• Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
• Marinate for 1-2 hours, tossing once or twice.
• Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
• Serve as a side dish, main course, or on a roll (burger substitute).
• Topped with shaved cheese.