portobello mushroom fajitas

it's no surprise i've been eating a lot of mushrooms this month. i love mushrooms and am currently on the lookout for great meat substitutes. so i thought mushrooms would make great fajitas. i assumed this was a revelation many others (especially real, honest to goodness vegetarians, not just ones who try it for a month) would have thought of and already have an established, go to recipe for it. not so much.

and believe me, i scoured. i found a few posted on blogs and other websites but they were essentially all the same and all extremely boring - saute onions, peppers, and mushrooms and roll up in a tortilla. sounds good enough, but where's the spice? where's the flavor? i wanted something that tasted like mexican food, instead of just looking the part.

so i turned to joy. of cooking. i took their steak fajitas and turned them into mushroom fajitas. one thing to note: while i love avocado, jason does not. after a few bites, he commented on how spicy the mushrooms are. while i noticed the heat in the background, the avocado was a great compliment and helped cool my mouth a bit. but honestly, they aren't all that spicy on their own anyway. long story short, if you don't like heat, cut back the red pepper a little, be sure to add the avocado, or top with sour cream.

portobello mushroom fajitas
adapted from joy of cooking
30 minutes, serves 2 adults

3 garlic cloves, minced
4 tablespoons vegetable oil
1/4 cup lime juice
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
2 portobello caps
1 green pepper
1 large or 2 small red onions
queso fresco, shredded cheddar, or any other cheese you prefer
thinly sliced avocado
flour tortillas

1. in a small bowl, whisk together 1 tablespoon oil, lime juice, salt, red pepper, and cumin. pour into a zip top plastic bag large enough to hold the mushroom caps.
2. wipe the mushroom caps clean, remove the stems, and use a spoon to clean out the gills (here's a video if you've never done this before). slice the mushrooms into quarter inch slices and add to the zip top bag. shake the bag to coat the mushroom slices.
3. while the mushrooms are marinating, slice the green pepper and red onions into quarter inch slices. season with salt and pepper.
4. place a large skillet over medium high heat and add 2 tablespoons vegetable oil. when the oil is hot, add the green pepper and onions and cook until softened, 3 to 4 minutes. remove from the pan and keep warm.
5. place the skillet back on the heat and add 1 tablespoon vegetable oil. add the mushrooms to the pan and cook until softened, about 3 to four minutes.
6. build your tortillas with green peppers and onions, mushrooms, avocado, and top with cheese.