Wednesday, July 7, 2010

Portobello Fajitas

As a freshman, I always heard Waring Commons at Penn State had the best food. Italian pastas, fried chicken, lo mein, pizza, cheese burgers everyday... I was in heaven. I never went for the California blend of veggies, and you could call my salads ranch with a side of lettuce, cheese and croutons.

It's true. Just a few short years ago, I disliked detested vegetables. I ate sweet corn laced with butter, peas with a cheesey sauce and carrots drowned in dressing. I think my entire freshman year in college, I avoided vegetables like the plague. I was proud to be veggie-free.

My friends, however, loooooved salads. Big girl ones with tomatoes, kidney beans and even tofu. They didn't even use ranch dressing! It blew my mind. And here I am today, a huge fan of Boca burgers, vinaigrette and even broccoli. I've come a long way.

I should preface this recipe. 17-year-old Jessie hated mushrooms. I thought they stunk. They tasted rubbery. They felt gritty in my mouth. Ew.

22-year-old Jessie eats mushrooms instead of burgers, woo wee! And instead of chicken, beef, or even fish, in honor of my transition, tonight's dinner was portobello fajitas. Veggies as the main event.

If you've never had portobello 'shrooms, you've got to try them. This recipe might be a good kick in the pants for you, because their flavor isn't overwhelming. If you like fajitas, give it a go. Anyway, here goes it.

Portobello Fajitas
What ya need:
4 portobello mushrooms 
2 red or yellow bell pepper, quartered  
2 tbsp olive oil
8 small tortillas 
1 avocado, skinned and pitted and mashed 

1/4 cup light sour cream 
1 tsp chili powder 
Salt and Pepper
Toppings for your fajitas (grilled onions, refried beans, cheese, whatever you'd use)

What ya do:

1. Brush your bellos and peppers with a little bit of olive oil on all sides. Sprinkle with salt and pepper. Stack your tortillas and wrap in foil. 
2. Grill portobellos, peppers and tortilla packet directly over medium heat for about 8-10 minutes, turning halfway.
3. Mash one avocado and combine with light sour cream, chili powder, and salt and pepper to taste.
4. Cut grilled veggies into strips and spread avocado evenly among tortillas. Pile veggies onto tortillas and top with other toppings and cilantro. 

Yum! I do get sick of Old El Paso, the authentic Mexican (or not) so this was a nice change up!


Brittany @ A Healthy Slice of Life said...

I LOVE fajitas! But I've never made them with mushrooms.... What a great idea! And congrats on becoming a veggie lover ;)

Jess-Sugar High said...

Oh, I love portobellos!! This recipe is a great way to enjoy mushrooms, especially as a meat replacement. YUM!!

Roxan said...

ME TOO. up until last year when I took a serious look at exactly what was going into my body I also hated vegetables! I refused to eat them... But slowly I started to eat better and now i LOVE them... I totally crave them. Well, except for beets. I detest those still.

These fajitas look delicious!

Unknown said...

While I think nothing replaces meat, eating veggies without it sometimes is outstanding and these fajitas look fantastic. :)

Gwen said...

Delicious! I love portobellos!
Isn't it crazy how our tastes change so dramatically over the years?!?! Yummy recipe!

Monet said...

Great post! I've been a vegetarian for three years now, but as a native Texan, I crave some of my old meat favorites. This looks like a wonderful adaptation of fajitas.

The Housewife said...

I love portabellas… coincidentally I have some sitting in my fridge and I've been wanting to make them into fajitas! :D It's so true about changing tastes.. I used hate broccoli and now I have to have it every week! Great post...

Le said...


Autumn @Good Eats Girl said...

Isn't how crazy how tastes change?!?!

These fajitas look awesome! I used to hate I actually kind of like them!!

Magic of Spice said...

Welcome to the veggie lovin side:) These are wonderful and so saved!