by Harrison Gessow
Cook Time: 15 min | Serves 2
- 2 portobello mushroom caps
- 1 bell pepper (or poblano)
- 1 medium onion
- 2 cloves garlic
- Neutral oil
- Brown rice, cooked
- Avocado or guacamole
- Flour tortillas, cilantro, salsa, hot sauce (optional)
- Cut each portobello mushroom in half, then cut each half into 1/2” strips. Thinly slice the onion and pepper. Try to slice the onion and pepper slightly thinner than the portobellos. We want all the vegetables to end up the same size, and the mushrooms will shrink quite a bit as they cook. Crush or mince the garlic.
- Heat a cast iron or stainless steel pan over high heat. Add the mushrooms to the pan. Don’t add the oil yet, otherwise the mushrooms won’t brown properly as they will release a lot of water and steam as they begin to cook.
- Cook the mushrooms in the dry pan for 2-3 minutes, or until the steam evaporation slows down. At this point, drizzle in a couple tablespoons of oil (olive, canola, vegetable, etc.), salt, and pepper to the pan and stir to coat the mushrooms. Cook for an additional 1-2 minutes or until the mushrooms brown around the edges.
- Stire in the peppers, onions, and garlic. Continue to sauté the entire mixture over high heat until the peppers and onions have browned and softened to your liking. Squeeze in half the lime and turn off the heat. Try a bite of your fajitas and add more salt if they need it. Serve with a scoop of brown rice, some avocado or guacamole, and any other fun fajita mix-ins you have on hand. Don’t overthink it, and take pride in your sizzling creation.
Harrison Gessow works full-time in Search Engine Marketing, and he spends his free time crafting and devouring easy-to-prepare plant-based recipes. Stephanie Rae Davis, his fiancee and partner-in-plants, is a preschool teacher and multi-disciplinary artist that creates illustrations for their recipes. They are on a mission to prove that plant-based cooking is both approachable and exciting by combining simple, technique-driven recipes with artwork that serves to invite the reader rather than scare them off.
You can find more of their recipes at Imadeaveganfoodblog.com and by following their Instagram account @imadeaveganfoodblog. You can find more of Steph’s artwork (and the occasional photo of both of them) at @stephraestudio on Instagram.