We recently had dinner at a friends house and I had the best grilled portobella mushrooms, since then I have been craving mushrooms. All I know is she marinated the mushrooms with garlic and balsamic. I was in the mood for fajittas so I decided I would make Portobella Fajitas. My husband wanted beef so we made them with grass-fed beef as well, but are also a great meatless fajita made with just the mushrooms. I served them with Grilled Jalapeno Corn.
Per serving amounts
1 large Portobella mushroom caps
1 clove garlic, chopped
2 TBSP balsamic vinegar
3-4 ounces grass-fed beef, london broil or flank
1/2-1 bell pepper, any color
2 slices onion, medium thickness
2 sprouted tortillas, taco size
additional toppings of choice (ones pictured served with Queso Fresco)
Clean mushrooms and place upside down in a bowl. Fill mushrooms with garlic and balsamic vinegar and let sit for 20 minutes. Heat grill to medium and grill onions and bell peppers. Move to top rack to keep warm or remove from heat. Grill mushroom, top down keeping balsamic and garlic in the mushroom on low heat. Grill steak to desired doneness. To serve slice peppers, separate onions, slice mushroom (removing all or most of the remaining garlic and balsamic, as the flavors are already infused into the mushroom), slice beef. Plate or make fajittas and serve with toppings of choice. Enjoy!
Grilled Jalapeno Corn
Makes 4-6 servings
4 ears corn on the cob
10.5 ounces cherry tomatoes, halved
sea salt and fresh ground pepper
Husk corn and grill corn, tomato halves, and jalapenos on grill set to medium heat. Remove from the grill, cut corn off the cob, finely chop jalapeno and toss everything together. Season with salt and pepper.