Florida Mushroom Fajitas
Satisfying Florida mushroom fajitas. A perfect recipe for Lent, Meatless Monday and Taco Tuesday. This is a simple dish prepared with Florida mushrooms and sweet peppers. As well as jalapeños and onions from my own garden. Paired with brown rice for a complete meal.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 servings
- 1 pound brown mushrooms
- 3 jalapeños julienned and with no seeds and veine
- 8 sweet peppers julienned and with no seeds
- 1 white onion sliced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon chicken bouillon
- oil spray
Clean the mushrooms with a damp paper towel. Slice in halves and place in a mixing bowl.
Spray them with oil spray and season with the spices and the chicken bouillon. Grill stove top with the peppers and the onion until getting a good grilling color.
Serve with corn tortillas and garnish with avocado slices, queso fresco and red salsa.
This could be served as a main dish with brown rice.
Or as a side dish for pairing with grilled meats (beef, pork, chicken or fish)