happy happy meatless monday!Found some amazing portobello mushrooms and I’m putting them to good use! Portobello and Poblano Fajitas[[MORE]]


These vegetarian fajitas feature poblano peppers and steak-like portobello mushroom strips. Top with a chimichurri-inspired avocado sauce and a sprinkle of feta cheese for a flavorful and filling main course.
Ingredients
Marinade
1/4 cup olive oil
2 limes, juiced (about 1/4 cup lime juice)
1 small jalapeño, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground chile powder
sea salt and black pepper
Fajitas
3 large portobello mushrooms, rinsed and pat dry
1 medium purple onion
4 medium poblano peppers
8 to 10 corn tortillas
2/3 cup crumbled feta cheese
Avocado sauce
2 avocados from Mexico
1/3 cup fresh cilantro, lightly packed
2 tablespoons fresh parsley, lightly packed
1/2 lime, juiced
2 tablespoons water
sea salt and black pepper




Instructions
De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into 1/2-inch thick strips. Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into 1/2-inch thick strips, up to 3-inches in length. Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into 1/3-inch wide strips by slicing from one flat side to the other. Toss the portobello mushroom slices, poblano pepper slices and onion slices into a large bowl.
In a small bowl, whisk together the marinade ingredients until emulsified. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.
In the meantime, make the avocado sauce. In a food processor, combine the avocados (pitted and skin removed), cilantro, parsley, lime juice and water. Blend, and add sea salt and black pepper to taste. Transfer the sauce to a small serving bowl.
In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don’t want the pan to start smoking. Remove from heat.
Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, feta cheese and hot sauce.




Notes

Notes: Fajitas adapted from Have Recipes, Will Cook.
Serve with refried black beans for extra protein (highly recommended!).

If you don’t have a food processor, you could finely chop the herbs and mash together the avocado sauce ingredients with a fork. A basic guacamole would also be great

happy happy meatless monday!Found some amazing portobello mushrooms and I’m putting them to good use! Portobello and Poblano Fajitas

These vegetarian fajitas feature poblano peppers and steak-like portobello mushroom strips. Top with a chimichurri-inspired avocado sauce and a sprinkle of feta cheese for a flavorful and filling main course.
Ingredients
Marinade
  • 1/4 cup olive oil
  • 2 limes, juiced (about 1/4 cup lime juice)
  • 1 small jalapeño, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground chile powder
  • sea salt and black pepper
Fajitas
  • 3 large portobello mushrooms, rinsed and pat dry
  • 1 medium purple onion
  • 4 medium poblano peppers
  • 8 to 10 corn tortillas
  • 2/3 cup crumbled feta cheese
Avocado sauce
  • 2 avocados from Mexico
  • 1/3 cup fresh cilantro, lightly packed
  • 2 tablespoons fresh parsley, lightly packed
  • 1/2 lime, juiced
  • 2 tablespoons water
  • sea salt and black pepper

Instructions
  1. De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into 1/2-inch thick strips. Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into 1/2-inch thick strips, up to 3-inches in length. Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into 1/3-inch wide strips by slicing from one flat side to the other. Toss the portobello mushroom slices, poblano pepper slices and onion slices into a large bowl.
  2. In a small bowl, whisk together the marinade ingredients until emulsified. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.
  3. In the meantime, make the avocado sauce. In a food processor, combine the avocados (pitted and skin removed), cilantro, parsley, lime juice and water. Blend, and add sea salt and black pepper to taste. Transfer the sauce to a small serving bowl.
  4. In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don’t want the pan to start smoking. Remove from heat.
  5. Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, feta cheese and hot sauce.
Notes

  • If you don’t have a food processor, you could finely chop the herbs and mash together the avocado sauce ingredients with a fork. A basic guacamole would also be great
12 notes
tagged as: mushroom. portobello mushroom. poblano peppers. fajitas. meatless monday. vegetarian. food. recipe. all about food.

  1. ohlookdaveshere reblogged this from allfoodlove
  2. seecourtneyrun reblogged this from i-am-a-child-of-time
  3. i-am-a-child-of-time reblogged this from allfoodlove
  4. bonfolio reblogged this from allfoodlove
  5. allfoodlove posted this

Quantcast