Vegetarian Portobello Mushroom Fajitas
A healthy, fast, easy,vegetarian meal that can be "no Meat" loaded with veggies. What is not better then vegetarian Portobello mushroom fajitas! Portobello mushrooms make a fantastic “meaty” vegetarian substitute from the traditional chicken or steak. Drizzle with DivineKuizine remoulade sauce gives these Portobello mushroom fajitas an extra kick of flavor, and bright bell peppers and onions add layers of texture to the finished these fajitas. Portobello mushrooms are seriously healthy—they’re a good source of copper, potassium, magnesium, zinc and even some B vitamins. What's not better then getting all your vitamins and eating something delicious at the same time. Win Win all the way around.
Serves 8 Time 30 minutes
Bell peppers: red, green orange 1/2 of each pepper cut in julienne
1 tsp garlic powder
1 tsp onion powder
1/2 red onions; julienne
1 jalapenos; deseed julienne
1/2 tsp DivineKuizine Sugar Spice
1 tsp chili powder
1/2 tsp smoke paprika
1/2 tsp cumin
Grapeseed oil for flat top
DivineKuizine remoulade; drizzling
Mash black beans
8oz portobello mushrooms sliced
seasoning for mushrooms:
fresh garlic clove
1 tablespoon Worcestershire sauce
1/2 tsp hoisin sauce
Roasted red peppers ; chopped
2 tomatoes chopped
1/4 chopped white onion
salt and pepper to taste
1 tablespoon lime juice
Combine all ingredients in a bowl and set aside
Season and toss the portobello mushrooms in the seasonings listed /marinade until evenly coated. Set aside.
Season vegetable; listed
Preheat flat top to 400°F. lightly oil
Spread mushrooms and vegetables ingredients across an oiled flat top place a top on of the flat and let vegetable steam until mushroom and vegetables soft about 10-15 minutes.
Layer each warm tortilla with the mash black beans ,mushroom-pepper mix, salsa, fresh cilantro , fresh lime and DivineKuizine remoulade sauce.