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Monday, August 4, 2014

Portobello Mushroom Fajitas

Printed Recipe



~3-4 Bell Peppers
1 medium Onion
~4-5 Large Portobello Mushrooms
~2 T Olive Oil
Tortillas
Fajita Seasoning or a blend of cumin, paprika and garlic powder, or chili powder, taco seasoning, whatever you like.


Slice the peppers, onion and mushrooms. Keep them somewhat thick

Pour olive oil into skillet and heat.  Add vegetables and seasonings and saute for about 10-15 minutes or until done to your preference.

Serve with warm tortillas or over rice.

This serves 3-4.

Holly's Note:
My husband found the original recipe at Bhavna's Kitchen through a video on YouTube.  It's become one of our favorites.  The original recipe doesn't show up on the website, but you can watch the video.  The original recipe used green peppers, but I abhor green peppers, so I use a blend of red, yellow and orange.  I also eliminated the cilantro from the original recipe, because I'm not a big cilantro fan.  This is a "to taste" recipe. You need as many vegetables as you have people, you season it to taste and you cook it until it's done, but not soggy.  How's that for vague?


This post has been shared at Wicked Awesome Wednesday, Simple Meals FridaySweet Sharing Monday, Get Him Fed Friday. Food on Friday

1 comment:

  1. I'd like this. I too like my veggie crunchy and not soggy!

    ReplyDelete