Portobello Fajitas

Ingredients

• 4 large portobello mushroom caps, gills scraped and sliced thick
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 2 tbsp lime juice
• corn tortillas for serving

Method

1. 1

   Scrape the gills from the portobello caps, then slice them into thick, roughly half-inch strips — slicing them thick like this is what keeps the mushrooms meaty and substantial once cooked; thin slices shrink down to almost nothing in a hot pan.

2. 2

   Toss the sliced mushrooms with chili powder and cumin.

3. 3

   Heat 2 tbsp olive oil in a large skillet over medium-high heat, cook the mushrooms 6-7 minutes until browned and tender, then remove.

4. 4

   Add remaining oil, bell peppers, and onion, cooking 5-6 minutes until softened and charred at the edges.

5. 5

   Return mushrooms to the pan, add lime juice, toss, and serve with warm corn tortillas.