I do not like mushrooms! I’ll eat them if the flavor isn’t too powerful but I prefer not to. Enter portobello mushrooms, I have been won over. Today I made another batch of portobello fajitas, a pasta bake containing portobello’s, and I’m baking some portobello slices now as well.
I have heard a lot of people commenting about mushrooms being a good stand-in for meat but as a former mushroom hater I wasn’t having it. Now I can see it! I’m reformed and embrace the mushroom, especially served like this.
- 1 Portobello Mushroom
- 1/2 an onion cut into slices
- 1 bell pepper cut into slices
- 1 cup veggie broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- a generous shake of salt
- 1 tsp Worcestershire sauce
- 1 tsp liquid smoke
- 1 tbsp balsamic vinegar
- Remove the stem and slice mushrooms. (If you are making Portobello steaks you can leave just remove the stem).
- Mix the remaining ingredients together and allow the the mushroom and veggie slices to soak in the marinade for 30 minutes or so.
- Broil the mushroom and veggie slices for 4-5 minutes then flip and broil for 4-5 more minutes.
- Remove from oven and allow to cool slightly.
These are great served in a warm tortilla. I love them even more with fresh guacamole and salsa but they are good plain too. You could also top a salad with these and even add roasted corn! YUM!
Does this look like a steak fajita or what? Have you embraced the shroom and if so how do you like it?