Adapted from http://whattheheckdoieatnow.com/2015/09/16/portobello-steak-fajitas/
- 6 large portobello mushrooms
- Marinade (this will be divided)
- ½ cup grapeseed oil
- ½ cup fresh lime juice
- 4 tsp dried oregano
- 4 tsp ground cumin
- 3 tsp chili powder
- 1½ tsp salt
- freshly ground pepper
- 1 large red peppers thinly sliced
- 1 large yellow pepper thinly sliced
- 1 large orange pepper thinly sliced
- 1 large green pepper thinly sliced
- 1 large red onion thinly sliced
- 6-8 whole wheat flour tortillas
- 1/2 cup cherry tomatoes, cut in half
- Sliced avocado or guacamole (optional)
- Prepare the portobellos. Scrape out gills and remove stems with a small spoon. Wash gently or alternatively wipe with a damp cloth. Slice into long ½ inch wide strips.
- Thinly slice peppers and onions
- Prepare the marinade by whisking together the grapeseed oil, lime juice, dried oregano, ground cumin, chili powder, salt and freshly ground pepper (to taste).
- Add cut mushrooms to one large flat baking dish and peppers/ onion to the other.
- Set the pepper/ onion mix in the fridge until later.
- Toss the mushrooms well with about ¾ of the marinade. Set the remaining ¼ of the marinade aside for later. Leave the mushrooms marinating for at least half an hour (preferably longer) tossing every 30 minutes as able. Cover and refrigerate.
- When you're ready to eat, toss the pepper mix with the remaining marinade. Preheat a large skillet and pour in contents of the bowl containing peppers/onions/ marinade. Saute over medium for about 10 minutes or until veggies are softened.
- Meanwhile preheat a grill pan over med or high heat. Lay the marinated mushrooms on the pan and grill 3-5 minutes per side until they have nice char lines.
- Warm tortillas in a separate skillet.
- To assemble:
- Place tortilla on a plate and layer with mushrooms, pepper/onion mix, or avocado if using, cilantro and any other desired toppings. Roll and enjoy!