The succulent texture and smoky flavor of these grilled portobello fajitas are guaranteed to satisfy even the most unapologetic carnivores. Whenever I fire up charcoals, I grill as many vegetables as I possible can and utilize them in various recipes throughout the week. So, this recipe was bursting with that slow cooked flavor imparted by the grill but took less than 20 minutes for me to throw together for a quick weeknight dinner.
Grilled Portobello Fajitas
2 large Grilled Portobello Mushrooms, sliced, recipe follows
1/2 Orange Bell pepper, julienned
1/2 Sweet Onion, thinly sliced
1 tab of Butter or 1 tsp of Oil of choice
1/4 tsp Cumin seed
2 to 4 Charred Corn Tortillas
Salt and Pepper to taste
Garnish: Fresh Jalapeno Slices, Chipotle Sour Cream, Sliced Radishes, Diced Tomatoes
In a med skillet over medium flame, melt the butter and lightly toast the cumin seed for about a minute. Add in the bell pepper and onion and cook until tender. Add in the sliced grilled portobello mushrooms and continue cooking until mushrooms are warmed through. Salt and pepper to taste. Turn off heat and set aside. Over a med flame, char the tortillas directly over the flame lightly, then set aside. Heat a small cast iron skillet over high flame and continue to cook each tortilla till it bubbles, flipping once. Once the tortillas are cooked through, assemble the fajitas. Garnish with sour cream, radishes, tomatoes, jalapenos, cheese, or whatever you desire. Serve immediately.
Grilled Portobello Mushrooms
2 lg Portobello Mushrooms, left whole, stems trimmed
1/2 tsp TexJoy Chili powder
1/2 tsp Cumin Powder
1/2 tsp Smoked or Spanish Paprika
1/2 tsp Garlic Powder
1/2 tsp Bold Cajun Seasoning, optional
about 1 tbsp Grapeseed Oil
Salt and Pepper to taste
Prepare a charcoal grill. While charcoal is heating, in a large mixing bowl or dish whisk together the seasonings and oil until well combined. Gently coat both of the portobellos on all sides with the wet rub. Set aside to continue marinating until coals are ready. Once the coals are white hot, sear the portobellos on each side on the hottest section of the grill until nice grill marks are achieved. Then, move them to the coolest section of the grill, cover and continue to cook until the portobellos are tender. Remove from the grill and serve immediately or store in the fridge for quick weeknight fajitas.
Chipotle Sour Cream
1/4 cup Sour Cream
1 tsp Chipotles in Adobo, or to taste
Salt and Pepper, to taste
In a small mixing bowl, whisk together all ingredients until well combined. Serve with your favorite Texmex dishes.