Vegetarian style mushroom fajitas will take you south of the border, with portobello slices, onions, peppers seasoned with Mexican flavors, placed on a lightly toasted tortilla with chipotle sour cream, cheese, and cilantro.
Mushroom fajitas are amazingly good and they smell good enough to piss off our pussycat! I can explain…
As you know, David and I have been participating in Meatless Monday almost going on two years now. His Royal Highness? Not so much… You see cats are very carnivorous creatures and they do like their meat and there is no way in hell that I would ever force nature out of that cat and make him participate in Meatless Monday.
There were a few times when he has participated and licked the bowl or plate clean from some of the meatless meals I have prepared, but all of them have either had a milky cream sauce, corn or potatoes (yes, apparently HRH must have some raccoon in his bloodline). Usually, when making Meatless Monday dishes, he’ll come in and see just what it is we are eating and then will vanish when he realizes that we are not eating anything he cared for.
The other night was different…
I decided I was going to make some mushroom fajitas. When that fajita seasoning hit the pan and the air-filled with the familiar smell of what he thought was tacos, he took a seat in “his chair” at the table. Where he patiently waited while I prepared the mushroom fajitas, NOT tacos.
I really didn’t think that much of it, until David and I had finished eating our fajitas. His Royal Highness started following us around the kitchen. Looking at his bowl then at us and the whole time he did it, he was meowing and pretty much throwing a temper tantrum.
He was pissed! That kitty wanted tacos!!
He got so mad that I actually had to put a plate down on the floor with some of the seasoned veggies on it for him to realize it may smell like tacos, but they were NOT tacos. Once he realized what we were eating, he vanished down the hall. He went to bed early, pissed the hell off!
Sorry to disappoint you, Your Royal Highness… SHEESH!
If you would like to try the mushroom fajitas and piss your cat off, here’s the recipe!
How To Make Mushroom Fajitas
First prepare the chipotle sour cream, by mixing the sour cream, chipotle pepper and adobo sauce in a small bowl with a whisk, until well blended. Place into the refrigerator until fajitas you are ready to build the fajitas.
Remove the stems of the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips.
Cut off the tops of the peppers, slice them in half and remove the seeds and membranes. Take half of each pepper and slice peppers into ¼-inch strips, no more than 3 inches in length.
Note: Put the leftover peppers in a zip-top bag with a piece of paper towel to absorb moisture, and stick in the fridge for another dish.
Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into ¼-inch wide strips by slicing from one flat side to the other.
Add one tablespoon of oil to a large cast-iron skillet and heat over medium-high heat. When the oil is hot, add onions in and toss to coat. Add a small pinch of salt to help the cooking process. Cook onion for 2 to 3 minutes until they begin to wilt.
Add in the remaining tablespoon of oil and pepper slices to the pan. Toss to coat and cook 1 to 2 minutes.
Next, add mushroom slices to the pan, toss to coat with oil and juices from the onions and peppers. Add in fajita seasoning.
Toss well and allow the mushrooms to cook until tender, about 3 to 5 minutes.
Remove from the pan and put the veggies on a platter in a warm place until tortillas are done.
Prepare tortillas, per package instructions or toast slightly over a gas burner.
Remove the chipotle sour cream from the refrigerator and stir well. Using the back of a spoon or a spatula, smear some of the chipotle sour cream onto the warmed tortilla.
Top the chipotle sour cream with some mushrooms, peppers, and onions and garnish with cheese and a sprinkle of cilantro and any toppings you wish to add.
Serve immediately.
This is another recipe I cannot believe I hadn’t done before now. These fajitas are super flavorful and apparently, they will fool your cat into thinking you’re eating meat on Meatless Monday…
P.S. I boiled His Royal Highness some chicken for his Wednesday treat day. All has been forgotten! 🙂
Mushroom Fajitas
Ingredients
- 1 whole onion sliced into ¼-inch strips
- 1½ each bell peppers (1) yellow , (1) orange + (1) red, sliced into ¼-inch strips
- 1 pound large Portobello Mushroom Caps (about 4 caps), sliced into ½-inch strips
- 2 tablespoons extra virgin olive oil divided
- 1 tablespoon fajita seasoning recipe to follow
- ¼ cup chipotle sour cream recipe to follow
- 4 8-inch tortillas
- cheese for topping (optional)
- cilantro for topping (optional)
Fajita Seasoning Ingredients
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
Chipotle Sour Cream Ingredients
- ½ cup sour cream
- 1 teaspoon chipotle pepper minced
- 2 teaspoons adobo sauce
Instructions
Fajita Seasoning Directions
- Mix all the spices together in a sealed container and shake, or whisk together well in a small bowl.
Chipotle Sour Cream Directions
- Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be built.
The Fajitas
- Remove the stems of the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips.
- Cut off the tops of the peppers, slice them in half and remove the seeds and membranes. Take half of each pepper and slice peppers into ¼ inch strips, no more than 3 inches in length.
- Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into ¼ inch wide strips by slicing from one flat side to the other.
- Add one tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add onions in and toss to coat. Add a small pinch of salt to help the cooking process. Cook onion for 2 to 3 minutes until they begin to wilt.
- Add in the remaining tablespoon of oil and pepper slices to the pan. Toss to coat and cook 1 to 2 minutes.
- Next, add mushroom slices to the pan, toss to coat with oil and juices from the onions and peppers. Add in fajita seasoning. Toss well and allow the mushrooms to cook until tender, about 3 to 5 minutes.
- Remove from the pan and put the veggies on a platter in a warm place until tortillas are done.
- Prepare tortillas, per package instructions or toast slightly over a gas burner.
- Remove the chipotle sour cream from the refrigerator and stir well. Using the back of a spoon or a spatula, smear some of the chipotle sour cream onto the warmed tortilla. Next add-on some mushrooms, peppers and onions and garnish with cheese and a sprinkle of cilantro and any toppings you wish to add. Serve immediately.
Judith Fulton says
I love your recipes but for my own use I can’t print out any with your print Button or control P all other sites are OK. Any ideas?
Debbie Spivey says
Hi Judith!
Sorry that you are unable to print. I was unaware of this problem. I just tried it and it seems to work on my end… I could email you a pdf of it to print out. Send an email to themountainkitchen@gmail.com and I will send it to you.
Sorry for the inconvenience. I am hoping to create a new site soon that will take care of any issues that I am having. Thanks so much for stopping by and bringing this to my attention!
Debbie
Andria A says
That’s really funny! And the fajitas look great!
Debbie Spivey says
Thanks, Andria! We sure enjoyed them, well David and I did… 😉
Judith Fulton says
Thank you for your response and I’ll do that , hope I do it right, LOL. The printer friendly button always work (pdf).
Debbie Spivey says
As I mentioned. I am working towards a better site and options for the recipes. I appreciate your patience! 🙂
Colleen says
All has been forgotten until next time, and then it’s on AGAIN!
samuelwthomas says
Ha ha, my old cat was such a diva, she only ate fresh food when she wanted it. If she didn’t like it she would storm off until something else came. Still, I loved her to bits. So I know how it feels! Too funny he waltzed off when he knew it wasn’t meat!
Great recipe too, they always make me drool.
Debbie Spivey says
Thank you Samuel! I used to think that only the females acted like divas, ha! My cat is 15, old and set in his ways… 😉
samuelwthomas says
Nope it seems they all do!
Debbie Spivey says
True! 🙂
Dana Fashina says
Oh ahahaha!!
That reminds me of my kiddy.
Too Fn CA-YUTE!!
Debbie Spivey says
Thanks Dana! Have a great week!
Julie is HostessAtHeart says
I love meat, but I would rather cut out meat than mushrooms. This looks delicious!
Debbie Spivey says
Thanks for stopping by and commenting, Julie. I am pretty sure I would do the same if I had to choose. Mushrooms are super healthy for you too! Have a great week!
Julie is HostessAtHeart says
You too Debbie!
"Cheffie Cooks" says
BAHAHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAAH!