Mushroom Fajitas

Ingredients

Total Yield: 2 servings

• 29 g (1 oz) olive oil

• 29 g (1 oz) lime juice

• 1 tsp ground cumin

• 1 tsp chili powder

• 4-7 g (1 each) garlic cloves, chopped finely

• ½ tsp salt

• ¼ tsp pepper

• 454 g (1 lb) portobello mushrooms, stemmed removed and sliced 1 inch thick

• 29 g (1 oz) avocado oil

• 114 g (4 oz) bell peppers, cut into strips

• 114 g (4 oz) onions, sliced

• 6 flour tortillas

Garnish

• Mango salsa (see next recipe)

• Sour cream

• Sliced avocado

Prep Method

1. Mix together olive oil, lime juice, cumin, chili powder, garlic, salt and pepper. Add the mushrooms and let marinate for 1 hour.

2. Preheat grill, clean with wire brush. Lubricate the grill with a rolled towel that has been dipped in vegetable oil.

3. Remove mushrooms from the marinade and place on a hot grill at a 45 degree angle to the grill and cook until grill marks appear, about 4-5 minutes.  Rotate mushrooms 90 degrees and continue to grill to create the grill marks on both sides (quadrillage).

4. While mushrooms are grilling, heat the avocado oil in a large saute pan over high heat.

5. Add the onions and peppers and saute briefly, keeping them slightly crisp.

6. Serve the mushrooms and vegetables on a hot plate or sizzle platter with the tortillas and garnishes on the side. Diners often assemble their own fajitas by rolling the mushrooms, vegetables and choice of condiments in tortillas.