Portobello Fajitas

This is, by far, my favourite fajita recipe. I'm not just talking my favourite vegetarian fajita recipe, I'm talking my favourite fajita recipe. Period. Eat, Shrink and Be Merry calls them Shroom with Ado.

Seriously, if you haven't bought this cookbook yet, you're really missing out.

Basically you take portobello mushrooms, marinate them for an hour or so in a mixture of balsamic salad dressing, cumin, oregano and chili powder before grilling them up. It's just brilliant.

Shroom with Ado

(from Eat, Shrink and Be Merry, recipe pulled from here)

Ingredients

½ cup light balsamic vinaigrette dressing
2 tbsp steak spice rub
½ tsp ground cumin
½ tsp chili powder
½ tsp dried oregano
4 large portobello mushrooms (about 6 inch in diameter)
1 tbsp olive oil
1 large red onion, sliced
1 large red bell pepper, seeded and cut into strips
1 large green bell pepper, seeded and cut into strips
1 tbsp freshly squeezed lime juice
t tbsp minced fresh cilantro
8 whole grain flour tortillas
fajita toppings: light sour cream, salsa, chopped lettuce, cheese, guacamole

Directions

To make marinade, combine dressing, steak rub, cumin, chili powder, and oregano in a small bowl.

Using a pastry brush, brush marinade over both sides of mushrooms. Let stand at room temperature for 1 hour.

Preheat grill to high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill mushrooms for about 3 minutes per side, until tender with nice grill marks. Remove from heat. Cut each mushroom into 6 slices. Cover with foil and keep warm.

Heat olive oil in a large, non-stick wok or skillet over medium-high heat. Add onion slices and peppers. Cook and stir until vegetables are tender crisp, about 5 minutes. Add lime juice, cilantro, and reserved mushrooms. Stir gently and cook just until mushrooms are hot.

To serve, layer your favorite fajita fixings on a warm tortilla followed by cooked vegetable mixture. Wrap and enjoy!