marinated portobello fajitas

pauly and i just got back from a glorious weekend up north! it was so relaxing and refreshing. however, after a long weekend of eating diner food, popcorn, swedish fish, and peanut butter cups (also: have you tried the easter eggs?! my personal fav.), we are in NEED of some good-and-good-for-ya dinner.

i asked pauly what sounded good to him for this week and he immediately said “those veggie fajitas”. now hear me out, we are not big ‘shroom lovers in the plerg household…but these puppies are TO DIE FOR. there’s just something about the marinade….and the grilling….and the garlic….okay gotta post this quick so i can go chow down!

the original recipe hails from “forks over knives, the cookbook,”  however i made a few changes in the seasonings for mine. sidenote: if you have not seen “forks over knives” the documentary, i HIGHLY recommend it. it’s what got pauly on the path of righteouness-healthy eating… and the cookbook is amazing! it makes cooking, eating, and living healthy so doable!  here is the official website so you can check them out for yourself!

okay, enjoy! ::said through a mouthful of fajita::


marinated portobellos:

4 large portobella mushrooms, rinsed of any dirt and stemmed

3 (generous) Tbs soy sauce

3-4 cloves of garlic, minced

3 Tbs brown rice syrup, honey, maple syrup…any sweetener

1 Tbs grated fresh ginger

veggie fajitas:

1 package of corn tortillas, or whatever are your favorite

1 large red onion, sliced

1 large red pepper, julienned

1-2 jalepenos

2 Tbs fresh lime juice

1tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1/4 tsp crushed red pepper flakes

1 tsp oregano

olive oil

salt and pepper

cilantro, garnish

vegan sour cream, garnish

shredded spinach, garnish

salsa, garnish

how to:

start with the marinade for the mushrooms. combine all ingredients, except the mushrooms, in a bowl and whisk to combine. place the mushrooms in a large plastic bag and pour in the marinade. refridgerate for at least an hour.

meanwhile, in a large saute pan over medium-high heat, add a little olive oil and saute the onions and red peppers about 5 minutes or until they start to soften. add in the jalepenos, chili powder, garlic powder, onion powder, red pepper flakes, and salt and pepper. stir to combine. squeeze the fresh limes juice over the top and mix.

on a grill, grill pan, or even on a hot skillet, grill the portobellas about 5 minutes per side. remove from the heat, slice into thin strips and add to the fajita veggie mix.

heat the tortillas in the microwave or oven until soft and warm, then fill with the fajita mix and top with your favorite toppings! i served mine with a rice and quinoa combo from costco!

this is so simple and so delicious! and it makes 6-8 large tacos!





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