Portobello Mushroom Fajitas
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
3 garlic cloves, minced
4 Tbsp vegetable oil
1/4 cup lime juice
1/2 tsp kosher salt
1/2 tsp red pepper flakes
1/2 tsp ground cumin
2 portobello mushroom caps
1 green pepper or poblano pepper
1 large or 2 small red onions
Queso fresco, shredded cheddar, or any cheese you prefer
Thinly sliced avocado
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.
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.
While the mushrooms are marinating, slice the green pepper and red onions into quarter inch slices. season with salt and pepper.
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.
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.
Build your tortillas with green peppers and onions, mushrooms, avocado, and top with cheese.