Portobello And Asparagus Fajitas Recipes

PORTABELLA AND ASPARAGUS FAJITAS

Steps:

• For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
• Grill or roast or broil mushrooms and asparagus until done.
• Slice mushrooms.
• Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.

PBR FAJITAS

Steps:

• In a large pot, combine ingredients for marinade, and simmer over medium heat until flavors meld. Let mixture cool, place meat in a shallow dish, pour marinade over meat, and let marinate in the refrigerator for 2 hours. Place meat in clean shallow dish and cover with Italian dressing. Marinate for 1 more hour in the refrigerator.
• Preheat a grill to 425 degrees F.
• Grill steak, along with onions and peppers, for 10 minutes on each side. Remove from heat and let rest for 5 minutes. Slice meat into strips, cutting across the grain. Top with your favorite toppings, and serve with flour or corn tortillas.

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 AND ASPARAGUS FAJITAS

Steps:

• Marinade: place all ingredients in blender or processor and blend until very smooth. Slowly add oil in a thin stream. Keeps for 5 days. Marinate portobellos and asparagus in the dressing while the grill heats up. Place mushrooms stem side down and grill about 2 min. Add asparagus to grill and turn mushrooms cap side down. Slice portobellos and serve with accompaniments.

ASPARAGUS PORTOBELLO PASTA

Steps:

• Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
• In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.

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.

PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.

HEARTY PORTOBELLO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

STEAK AND PORTOBELLO FAJITAS

Steps:

• Place Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.
• Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.
• Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with Mesquite Barbecue Sauce and serve with sour cream, lime wedges and cilantro as desired.