Portabello Steak Fajitas | jessica-burrell

jessica burrell

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We have been trying to incorporate more meatless Monday's. So last Monday we tried out this recipe...I modified it slightly. It's from Oh She Glows by Angela Liddon.
Corrie and Amelia were surprised at how much they enjoyed the mushroom fajitas. Presley does not like mushrooms at all, so she tried a bite, but opted for some left over BBQ chicken fajitas instead.
These were fairly simple to make and put together on a weeknight!

Ingredients:
For the Portobello Steaks:
2 tbsp + 1 1/2 tsp EVOO
4 large portobello mushrooms
2 tbsp fresh lime juice
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp chili powder
1/2 tsp sea salt
fresh ground pepper
For the Stir-Fry:
1 green pepper, sliced thin
1 red pepper, sliced thin
1 small onion, sliced thin
1 tbsp EVOO

shredded cheese
1 avocado, sliced
salsa
plain Greek yogurt

Directions:
Wash and remove gills from mushrooms.  Cut into 1/4 inch slices. Marinade in the oil and spices for 30mins to 1 hour.
Heat a few the EVOO in the frying pan, add the onions and peppers and fry until they are soft.  Add the mushrooms and stir gently until they are heated all the way through.
On a whole wheat or multi-grain wrap, add mushrooms, peppers and onions, top with salsa, avocado, and a dollop or two of Greek yogurt.

Portobello Steak Fajitas