Portobello Mushroom Fajitas

Posted by Suburbanette on March 15th, 2012 . Filed under: Food, Recipes .

These mushroom fajitas were JAWSOME.  And I’m the type of girl who appreciates an extra juicy steak fajita. Even though I had cheese as a topping option, I didn’t use it because the dish was so flavorful as is.  The best part?  It was super easy to make.  Rob helped me make the pico de gallo and guacomole while I made the mushroom filling which consisted of  giant Portobello mushroom caps, orange bell peppers, and red onions drizzled ever-so-slightly with olive oil and seasoned with Goya’s Adobo seasoning.

Unfortunately, I am starting to run out of vegetarian ideas so if anybody has any recipes they would be willing to share please send them over!

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6 Responses to Portobello Mushroom Fajitas

  1. Feisty Fatale

    Tofu lettuce wraps! I had them at Sticky Rice and they were so delicious. I’ve never made them though….I wish I had more energy to learn more vegetarian dishes. I really want to try these mushroom fajitas though, it looks & sounds delicious!

  2. melissa

    Take a tofu plunge!

  3. Suburbanette

    I am definitely interested in learning more about cooking with tofu but I have read that many soy products are terribly refined and genetically modified. If you have any information on what brand of tofu products I should buy it would be greatly appreciated!

  4. Miemo

    http://www.miemonster.net/2012/01/rustic-homemade-pizza/ Vegetarian pizza if you omit the prosciutto!!! and a pesto pasta dish with mushrooms, asparagus and black olives is good too!

    Good luck and keep sharing :D I love it.

  5. Suburbanette

    Thanks Miemo! I have been meaning to experiment with making homemade crusts so this sounds right up my alley.

  6. melissa

    I usually stick to Trader Joes Brand and WF. I think WF has the non-GMO label. I don’t really look for non-GMO stuff (because of the term GMO itself, simple plant cross-breading that has been done intentionally for centuries is technically GMO). I sort of feel like it is an “everything in moderation” sort of thing. I wouldn’t advocate eating if everyday, but I have been eating it a fair amount since college and so far I am ok.

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