Let me put it out there that I am neither a vegan nor a vegetarian. In fact, I am an omnivore by trade. So, when I first received the Oh She Glows vegan cookbook for Christmas, I was a bit skeptical that I would get much use out of it….cuz, no offense to my vegan/vegetarian brothers and sisters out there, I love meat and dairy.
But, I will say this… although I am not a vegan, I am beginning to learn some amazing tips on how to take a blank canvas of vegetables and transform them into powerful flavor masterpieces…and these bodaciously amazing portobello “steak” fajitas can fall very nicely into that category of awesome food. And here is a secret…there is no steak! Instead some super sexy portobello mushrooms 🙂
Y’all know how much I love mushrooms. I have used it before with my marinate mushroom recipe, and I am excited to try it out with this dish. What is the big whoop about mushrooms?
These amazing fungi are the bom dot com for many reasons because of its immune system function improvement; it contains vitamin D; it is an excellent antioxidant with its selenium and polyphenols; and it contains what scientists term as the “super antioxidant”, ergothioneine, which is an amino acid that contains sulfur, essential to protecting your DNA from oxidative damage. Basically mushrooms are a highly dense nutritious food that will give you all the good feels.
So let’s get to that recipe!
Prep Time: 30 minutes
Cook Time: 20 minutes
- 6 large portobello mushrooms
- 2 tablespoons of grapeseed oil
- 2 tablespoons of lime juice
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon fine grain sea salt
- freshly ground black pepper
For Stir Fry
1/2 tablespoon of grapeseed, olive oil, or coconut oil
2 large red bell peppers (you can also do yellow peppers as well), thinly sliced
1 medium yellow onion, thinly sliced
- sliced avocados
- fresh lime juice
- shredded lettuce
- salsa (your choice)
- hot sauce (your choice)
Instructions to Make Portobello Steaks
- Remove stems from mushrooms by twisting it until it pops off. Put all stems in another bowl to be used for stir fry or for another cooking recipe of your choosing.
- With a small spoon, scrape the inside of the portobello mushroom to remove the black “gills’ on the inside and discard of the debris.
- With a damp cloth, rub the mushroom caps to remove any dirt.
- Slice mushrooms into 1/2″ wide strips and set aside.
5. In a large bowl, whisk together the oil, lime juice, oregano, cumin, chili powder, salt, and pepper to taste.
6. Add in the sliced portobello mushrooms and lightly toss to coat. Let the mushrooms marinate for 20-30 minutes, tossing every 10 minutes.
7. Now to prepare the stir-fry. In a large skillet, heat the oil over medium heat. Then add bellpeppers and onion and saute over medium-high heat for about 10 minutes or until those veggies are softened.
8. In a pan or grill (if you have one to use), preheat over medium or high heat. Lay the marinate mushrooms on the pan and grill for 3 to 5 minutes per side.
9. Assemble Time! If you choose to use tortillas or even romain lettuce leaves, place on a plate and top with some of the grilled portobello strips, sautéed vegetables, and your desired toppings. Eat and repeat!
I personally skipped the tortillas and went straight for red quinoa and added that all in a bowl mode of eating. Just as good in my opinion!
also, here is my final assembly! Yay, avocados and lettuce! <3
And the taste? Awwwwwwwww baby. I loved how flavorful the mushrooms were…I mean it really was so delectable and hit the right spots; I almost for that meal duration forgot entirely that I love steak….that is a miracle.
Would I make this again? Yes! Does it take a bit of time…yes. Mushroom handling, especially cleaning, is the biggest obstacle to making this dish; however, I did enjoy individually wiping the dirt off the caps of each of these big mushrooms….it is some sort of odd satisfaction that only a psycho could relate to.
What dishes do you like adding mushrooms to? Comment and share below!