Tuesday, May 3, 2016

Portobello Fajitas

T has been off mammals for a while now, and mushrooms are finding their way into our dinner menus more frequently than ever. While I generally reach for shiitakes, portobellos are a perfect for grilling. Their size and texture make me feel like I am eating a meal fit for a ravenous meat eater.

You can roast or grill these mushroom fajitas and get great results either way. Chicken fajitas, move over! A new 'shroom is in town!

Portobello Fajitas with Pineapple and Peppers
Serves 4 

For the mushrooms:
4 portobellos, cleaned 
1/4 cup cilantro, chopped
2 teaspoons chili powder
1 teaspoon each ground cumin, onion powder, and black pepper
2 garlic cloves, minced fine
Olive oil

Combine the cilantro, spices, garlic, and enough olive oil to coat the mushrooms. Cover mushrooms with marinade and set aside for up to an hour.

To roast: slice mushrooms into 1/2-inch wide pieces and roast on parchment paper lined baking sheet in 400-degree oven until mushrooms are tender, about 20 minutes, flipping after 10 minutes.

To grill: grill mushrooms stem-side up over direct coals until liquid starts to form in center of mushroom, about 4 minutes. Flip and continue cooking over direct heat an additional 4 minutes or until grill marks appear. Move mushrooms to indirect heat, cover, and cook stem-side up an additional 12 to 15 minutes, or until mushrooms are tender on the inside. Cool and slice.

For the pineapple and peppers:
1 red or yellow bell pepper
1 red onion
3 assorted chili peppers (such as Poblano, Anaheim, jalapeno)

8 ounce can of Pineapple chunks, reserve juice
Olive or canola oil
3 tablespoons tequila
Juice of 1 lime
Salt and pepper

To cook on stovetop: Slice peppers and onion into thin strips. Saute, in batches so you don't crowd the pan, over medium high heat in a bit of oil until tender and slightly caramelized; about 5 minutes. Flavor with salt and pepper. Add all cooked peppers and onion back to pan, add pineapple and juice, lime juice, and tequila, and cook until liquid is reduced by half. Taste and adjust seasonings.

To grill: cut peppers and onion into cubes and thread on skewers. Whisk together a few tablespoons of oil, the tequila, lime, and salt and pepper. Grill kebabs over direct heat, frequently brushing with marinade and turning when grill marks appear. 

To serve: layer mushrooms, pineapple and peppers on warm tortillas. Serve with pepitos, guacamole, salsa, cheese, and cilantro. 


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