I don’t know about you, but in my greek memories, fajitas has a strong association with one place: tgi Fridays and margaritas. Not necessarily the healthiest place to eat but I ve spent a lot of time there when I was younger and my go to dish would be sizzling fajitas. I am also starting to get a bit fed up with the endless lockdown and the other day I was craving restaurant food and the whole going out experience. So when I saw this recipe of sizzling portobello mushroom fajitas by Madeline shaw I had to try it.. and it has been one of the most enjoyable lockdown no2 suppers.. these marinated portobello mushrooms fajitas lack nothing of the meaty original taste as they absorb all the marinade spices and they are fried grilled in a griddle pan ( I used one from Ikea), becoming super tasty and juicy. The extra points are added by the accompanying sauces: a classic guacamole and a tangy mango salsa. I might disappoint you but I didn’t prepare the accompanying wraps but if you fancy them you could use some of the ones sold in the super market. I served these fajitas with brown rice, the necessary lime margarita and a latin dinner playlist on Spotify and honestly I was transferred to Mexico for a couple of minutes.. because as long as our mind is free then we are not locked in.
Ingredients (for 4 people)
– 4 portobello mushrooms, sliced
– 2 bell peppers, sliced
– 1 cup brown rice
For the marinade:
5 garlic gloves
4 tsp spiced paprika
2 tbsp soy or Tamari sauce
1/2 cup olive oil
1 lime, juice of
For the guacamole:
-2 avocados, diced
-1/2 onion, diced
– 4 cherry tomatoes, diced
– a handful of fresh coriander, chopped
– juice of 1 lime
-salt and pepper to taste
For the mango salsa:
-1 mature mango, diced
– 1/2 chilli pepper, deseeded and chopped
– juice of 1 lime
– salt
Preparation
– Mix all the marinade ingredients in a big bowl.
-add the portobello sliced and make sure they are well covered in the marinade. Refrigerate for min 2hrs, ideally from the night before.
– make the sauces by mixing all the ingredients. for the guac: if you make well in advance add the stone in the sauce to avoid browning.
– Heat the (empty) skillet on the highest temperature for approx 10 mins. On a high heat Add the marinated mushrooms and grill for 5mins and then grill on the other side.
– when the mushrooms are done remove and grill the peppers in the leftover skillet juices.
– boil the rice per pack instructions.
-serve in a bowl with the sauces and the brown rice.