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!