Grilled Portobello Mushroom Fajitas
Image source: http://www.thescramble.com/family-dinner/grilled-portobello-mushroom-fajitas/
6 servings | 45 min.
- 6 oz portobello mushroom caps, sliced
- 1 leek, halved top to bottom and thinly sliced
- ¼ cup extra virgin olive oil
- 1 tbsp chili powder
- 2 tbsp balsamic vinegar
- ½ tsp sea salt
- 1 ½ tsp fresh minced garlic (about 3 cloves)
- 6 medium whole white, flour, or corn tortillas (soft taco size)
- ½ cup crumbled goat cheese
- ¾ cup sour cream
- ¾ chunky salsa
- ¾ cup guacamole
- Put the mushrooms and leeks in a large resealable bag. Combine the oil, vinegar, chili powder, salt, and garlic, and add it to the bag with the mushrooms. Massage the vegetables gently to coat well with the marinade. Refrigerate for at least 30 minutes and up to 48 hours.
- Preheat the grill to medium-high heat. Spray a vegetable grilling tray or a piece of foil with nonstick cooking spray, or brush it with a little vegetable oil, and heat it on the grill. Drain the vegetables in a colander and transfer them to the grilling tray. Grill them with the cover closed for about 15 minutes, flipping them once, until they are tender and partially browned but not charred.
- Heat the tortillas on a hot skillet for 30 seconds to 1 minute so they are soft and warm. Place about ½ cup of the vegetable filling on the center of each tortilla, top it with about 2 tsp cheese, and about 1 tbsp each sour cream, guacamole, and salsa, if desired. Fold the bottoms up and the sides in and serve them immediately.
Optional: The original recipe calls for bell peppers and onions rather than leeks. Use any combination of these for your preferred taste.