Last week I was introduced to a fellow health conscience site ALOHA, and challenged to share a healthy and tasty dish I would bring to my next party. Game on! They have an amazing recipe page with loads of healthy ideas, so my recent discovery of The Oh How She Glows Cookbook by Angela Liddon was serendipitous. I cracked it open and was stoked to prepare my first meal, Portobello Fajitas. As many of you know, I’m not much of a rule follower so I tweaked the recipe a bit, BUT as a planner (it’s the T1D in me), I’m always looking for meals I can eat over the course of a few days. This recipe was a no brainer – I could have breakfast, lunch and dinner options using the portobello fajita “meat”. I hope you enjoy my newest culinary discovery and feel confident fine tuning it to meet your upcoming party needs.
- 4 to 6 large Portobello Mushrooms
- 2 ½ tablespoons Olive Oil
- Feel free to use whatever oil you prefer
- 2 tablespoons Lime Juice
- 1 teaspoon dried Oregano
- Mexican Oregano is preferred
- 1 teaspoon ground Cumin
- ½ teaspoon Chili Powder
- feel free to turn up the heat by adding more
- ½ teaspoon Sea Salt
- Freshly Ground Pepper to taste
- 16 oz. can of Kidney Beans
- Can of Ro*Tel
- Hot if you can handle it
- Spinach or Flour Tortillas
- Sharp Cheddar Cheese
- Mixed Greens
- Remove the stem and take a small spoon to scrape out the black gills from the cap. Rub mushroom with damp cloth to remove debris. Slice caps into ½ inch wide strips or get wild and dice them up.
- In a large bowl, whisk oil, lime juice, oregano, cumin, chili powder salt & pepper. Add mushroom slices and toss until caps are evenly coated.
- Meanwhile, combine Ro*Tel and rinsed kidney beans in a small pot. Bring to a boil and then turn the heat down to a simmer.
- Toss the caps one last time.
- Pull out your favorite large skillet. Heat a bit of additional olive oil over a medium-high heat. Toss in the mushrooms and sauté for approximately 10 minutes or until they appear softened.
I’d feel comfortable bringing the portobello dish to any get-together, utilizing any of these preparations depending on the occasion:
BREAKFAST: The options are endless so get creative.
- Burrito: Scramble some eggs and combine with portobello fajita meat. Toss everything into a tortilla with some cheddar or pepper jack cheese and salsa. Don’t forget to add a little avocado.
- Heurvos Rancheros – You know what to do and have all of the ingredients.
- Toss the portobello fajita meat, kidney beans, mixed greens, salsa, avocado and cheese into a spinach tortilla. Should you feel frisky – you could add a few jalapeños.
DINNER: I prefer to go easy on the carbs at night.
- Salad – Heat portobello fajita meat and kidney beans and toss them over a bed of mixed greens. The juice from the mushrooms are somewhat like a dressing, but should that not be enough, you can always add salsa. If you need a little crunch, add a few crumbled up blue corn tortilla chips.
I hope this recipe sparks some culinary creativity. I’ve thoroughly enjoyed eating portobello fajita meat for the past two days and don’t feel guilty one bit.