Makes 4-6 fajitas
PREP TIME: 30 minutes
COOK TIME: 20-25 minutes
FOR THE PORTOBELLO STEAKS:
4-6 large portobello mushrooms
2 tablespoons plus 1 1/2 grapeseed oil
2 tablespoons fresh lime juice
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon sea salt
Freshly ground black pepper
FOR THE STIR FRY:
1 tablespoon grassed oil
1 large red bell pepper, thinly sliced
1 large orange bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
4-6 small flour tortillas for wrapping
Fresh lime juice
Make the portobello steaks: Remove the stems from the portobello mushrooms by twisting the stem until it pops off. Discard the stems. With a small spoon, scrape out and discard the inside black gills from the mushroom caps. Rub the mushroom caps with a damp cloth to remove any debris. Slice them into long, 1/2 inch wide strips.
In a large bowl, whisk together the oil, lime juice, oregano, cumin, chili powder, salt, and pepper to taste. Add the sliced mushrooms and toss well to coat. Let the mushrooms marinate for 20-30 minutes, tossing every 10 minutes or so.
Meanwhile, make the stir-fry: In a large skillet, heat the oil over medium heat. Add the bell peppers and onion and sauté over medium-high heat for about 10 minutes, or until the vegetables are softened.
Preheat a grill pan over medium or high heat. Lay the marinated mushrooms on the pan and grill them fro 3-5 minutes per side, or until they have nice char lines. You can also lightly grill the tortillas.
To assemble, place a tortilla on a plate and top with some of the grilled portobello strips, sautéed vegetables, and your desired toppings. Repeat with the remaining tortillas and toppings. Enjoy!