Portobello Mushroom Fajitas

Summer can be a really busy time when hosting friends and family and sometimes it is nice to have a dish in your arsenal that is easy to whip up and serve to a group of any size.  This Portobello Mushroom Fajita recipe is a breeze to prepare.  It is less of a recipe and more of a piling together of healthy ingredients. 😉  The texture of the mushrooms gives it a hearty feel.  The fajitas are filling and delicious and they reheat well for lunch the next day when served as a wrap or a salad topping.

Mushrooms of any kind contain the antioxidants ergothioneine and glutathione that help to destroy free radicals in our bodies. More about that here. “Mushrooms also contain phytochemicals which are inhibitors of aromatase, which helps to suppress breast cancer proliferation.” (Dr. Greger)   Here is an interesting video on which mushroom is the most beneficial.  I think you will be pleasantly surprised.  Hint: they are the least expensive ones! One other quick note that I have learned through researching health articles… do not eat raw mushrooms, only cooked.  They can contain a toxin called agaratine which is destroyed when cooked.  1 minute video here. 😉

The recipe can be modified to accommodate gluten free and nut free eaters as well.  You can also cook it all in your kitchen, or you can keep the kitchen cool on those hot summer nights and prepare it on the grill as well!  Using large lettuce leaves, collard leaves, corn tortillas instead of whole wheat wraps are all options to accommodate lower calorie or gluten free diets.

I think the key to this dish is the sauces.  You need to marinate the mushrooms for at least half an hour and there is the option to make a delicious garlic cashew sauce if you like.  If you haven’t got the time just leave it out or substitute a plant-based sour cream if you can find it where you live.

I have been in Saskatchewan visiting family for a few days and I am realizing how difficult it might be to find products in small grocery stores in more rural areas.  This lack of options may challenge your determination to be plant based.  You’ve got this!  You just need to be more creative and rely less on the pre-made products and more on your ability to make your own!  The key is to keep it simple.  Try to always have on hand sauces and dips such as hummus, my recipe here, salsa, guacamole, and a balsamic vinaigrette (just extra virgin olive oil and balsamic vinegar mixed in a jar in your pantry). Babaganoush is another great dip that is made from eggplant that you can make or find in many stores in the same section as the hummus. It is plant based and has a delicious smoky flavour.

These fajitas are nice served with a salad and some yam or potato fries, baked baby potatoes or rice.

Here is the recipe.  I hope it becomes a favourite in your household.

Portobello Mushroom Fajitas

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Prep Time: 30 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• To stir-fry or grill:4 large portobello mushrooms sliced finely length wise with gills and stems removed2 orange or red peppers sliced lengthwise1 large onion sliced lengthwise2 cloves finely chopped garlic1/2 finely chopped jalapeno (if you like it hot) Added toppings: (optional)sliced avocadochopped cilantrosalsaguacamolevegan sour cream Marinade:1/4 cup olive or grape seed oil2 tablespoons of soy sauce1/4 cup fresh lime juice1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon chili powder1/2 teaspoon chipotle powder or 1/4 teaspoon cayenne pepper1 tsp garlic powder or one clove grated3/4 tsp saltfreshly ground pepper Cashew sauce: (optional but delicious!)1/2 cup raw cashews (can substitute 1 large avocado to make it nut free)1/3 to 1/2 cup water (depending on the thickness of sauce you desire)2 tsp lemon juice2 garlic cloves2 tsp apple cider vinegar3/4 tsp salt to tasteground pepper to taste   

Instructions

Marinade instructions:

1. Mix together the marinade ingredients and stir.  Pour into a plastic bag and add sliced, gilled mushrooms (remove dark brown fin looking interior).  Marinate for at least 30 minutes.  Flip bag a few times.

Instructions for cashew sauce:

1. Soak raw cashews overnight in enough water to cover them or for a few hours prior to using.  For a quick soak cover with boiling water for an hour. (If you have a vitamix you can omit this step completely.)
2. Drain and rinse the cashews and put them in the blender with 1/3 cup of water, lemon juice, apple cider vinegar, garlic, salt and pepper and blend until completely smooth. Add water as necessary to achieve the right consistency.

 

Stir fry instructions:

1. Stir fry or grill mushrooms, peppers and onions until onions look transparent and mushrooms look just cooked through. (about 8 minutes)
2. Assemble fajitas adding sauces and toppings of your choice!  Enjoy!

  This recipe is loosely derived from recipes found on the web and based off of the recipe in the Oh She Glows cookbook. Surprising I know.  

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