Roasted Portobello Fajitas Recipes

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.

ROASTED PORTOBELLO FAJITAS

Steps:

• Place oven racks in top two positions and preheat oven to 425 degrees F.
• Line two large rimmed baking sheets with parchment paper and set aside.
• Prep onions and mushrooms. Keeping onion slices intact, place the half-moons onto one of the prepared pans and brush lightly with oil. Flip and repeat, keeping onions to one side of the pan (in case you need extra room for the mushrooms later). Sprinkle with 1/2 teaspoon of fajita seasoning mix and place the tray with the onions only on the top rack. Roast for 10 minutes.
• While the onions are roasting, lay the mushroom slices on the other prepared pan in a single layer and brush generously with oil. Sprinkle with half of the remaining seasoning mixture. Flip, brush generously again, sprinkle with the remaining mixture.
• Remove the onions after 10 minutes and flip the slices carefully, keeping them intact. Transfer some of the mushroom slices to the pan with the onions if necessary. The mushrooms will not be flipped, so they can be close together, but not overlapping.
• Place the mushroom pan on the top oven rack and the onion pan on the second from top rack. Roast another 15 minutes, then remove from oven.
• While vegetables are roasting, slice the bell peppers and add to a large bowl with the chopped cilantro. Squeeze a lime wedge over the peppers and toss to coat and distribute the cilantro.
• Pile mushrooms, onions and peppers onto cauliflower rice, tortillas or lettuce cups and top with sliced avocados or chopped cilantro if desired.

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.

ROASTED PORTOBELLO FAJITAS

Steps:

• Wash and dry your mushrooms. Gently de-stem them: hold cap in one hand, and grab the stem with your dominate hand. Gently twist the stem and pull away from the cap.
• Slice the mushrooms and put in a large baking dish.
• In a small bowl, mix together all of the ingredients for the marinade. Pour the marinade over the sliced mushrooms. Use your hand to turn the mushrooms over so they are coated on all sides. Cover with foil and let marinate for at least 30 minutes.
• Heat the tortillas according to package directions and keep warm.
• Preheat the oven to 400 degrees. Roast the mushrooms, covered for 15 minutes. Uncover and roast an additional 10 minutes.
• While the mushrooms are roasting, heat some oil in a medium pan over medium heat. Add the onions and peppers and season with salt and pepper. Sauté until they are soft and starting to brown, about 10 minutes or so.
• Serve the mushrooms and onion and pepper mixture on warm tortillas with the optional toppings you prefer. Enjoy!

MARINATED ROASTED PORTOBELLOS

Steps:

• Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
• Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
• Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.

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.