I love the meatiness of Portobello mushrooms. Toss them into any dish and they gussy u. Our current favorite way to use them is in fajitas and the best part is you can freeze these bad boys. Yes–you read that right, this is yet another make and freeze recipe. 

It’s been adapted from Forks Over Knives–my go to cookbook. 

Fajitas-570x299Photo by Eco-Vegan-Gal

Portobello Fajitas
Serves 4
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Ingredients
  1. • 12 corn tortillas
  2. • 1 small red onion, peeled and thinly sliced
  3. • 1 medium red bell pepper, seeded and julienned
  4. • 1 batch Grilled Portobello Mushrooms (recipe follows), cut into ¾-inch-wide strips
  5. • ½ teaspoon ground cumin
  6. • 1 jalapeño pepper, seeded and diced small
  7. • 3 cloves garlic, peeled and minced
  8. • ¼ cup chopped cilantro
  9. • 2 tablespoons fresh lime juice
  10. • ½ teaspoon salt, or to taste
  11. • Your favorite Guacamole
  12. •Your favorite Salsa
Ingredients for the Mushrooms
  1. • 3 tablespoons low-sodium soy sauce
  2. • 3 tablespoons brown rice syrup
  3. • 3 cloves garlic, peeled and minced
  4. • 1 tablespoon grated ginger
  5. • Freshly ground black pepper to taste
  6. • 4 large portobello mushrooms, stemmed
Instructions
  1. Wrap the tortillas in aluminum foil and place in a 350°F oven while you prepare the remaining ingredients.
  2. Sauté the onion and red pepper in a large skillet over high heat for 5 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the grilled mushroom strips, cumin, jalapeño pepper, garlic, cilantro, lime juice, and salt and cook for another minute. Remove from the heat.
  3. Serve the fajita mixture with the warmed tortillas, guacamole, and salsa.
Instructions for the Mushrooms
  1. Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well.
  2. Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour.
  3. Prepare the grill.
  4. Pour the excess marinade off the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.
To make ahead and freeze
  1. Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well.
  2. Place the mushrooms stem side up on a baking dish. Pour the marinade over the mushrooms and let marinate for 1 hour.
  3. Then slice mushrooms and pour marinade in with the mushrooms into a freezer safe container. On serving day, dethaw to room temperature and warm through on the grill or skillet. Adjust seasonings to taste.
  4. Notes: I also make ahead batches of salsa verde or another favorite salsa dish and freeze as well. After placing items in freezer tight bags, I place both the mushrooms and sasla into another bag so it is all in one place.
Adapted from Forks over Knives (photo by Eco-Vegan Girl)
Adapted from Forks over Knives (photo by Eco-Vegan Girl)
Heather Riggleman https://heatherriggleman.com/

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