Spicy Portobello Sheet Pan Fajitas
Try this Spicy Portobello Sheet Pan Fajitas recipe, or contribute your own.
Try this Spicy Portobello Sheet Pan Fajitas recipe, or contribute your own.
- 1 tsp garlic powder
- 1 green bell pepper
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 avocado
- 1 red bell pepper
- 1 orange bell pepper
- 2 portobello mushroom caps stems removed, gils optional
- 1/2 purple onion
- 1 chipotle pepper minced
- 1 tsp adobo from the peppers
- 2 tbsp hemp seeds divided
- a lot of salt-or to taste but i like to taste a lot of salt
- 3 tbsp avocado oil (or the oil you prefer)
- 1 tbsp soy sauce or liquid aminos
- *water to thin your seasoning if needed
- garnish-lime juice and cilantro
- Carbohydrate 16.0147330538054 g
- Cholesterol 0 mg
- Fat 7.9511338080058 g
- Fiber 6.43786297885074 g
- Protein 3.75135683755876 g
- Saturated Fat 1.15646360067257 g
- Serving Size 1 1 Serving (225g)
- Sodium 11.5925892589259 mg
- Sugar 9.57687007495464 g
- Trans Fat 0.699353249624964 g
- Calories 135 calories
Step-by-step
- Prepare the seasoning by mixing everything together with 1 tbsp Hemp Seeds. If the mixture isn't thin enough to brush, add a little water until it's a little thicker than a marinade.
- Slice your veggies into long strips, keeping the mushrooms very thick. They shrink considerably.
- Brush the seasoning on the mushrooms first, then add any remaining seasoning to the veggies. Set mushrooms aside.
- Arrange the peppers, onion and avocado on a baking sheet and roast at 400 F for 10-15 minutes, turning half way.
- Add the mushrooms to the pan, sprinkle with remaining hemp seeds and roast for an additional 8-10 minutes.
- Serve hot with a shot of tequila and probably more salt.
Portobello mushroom caps drive this entire dish, acting as a dense sponge for the smoky paprika, cumin, and minced chipotle pepper blend. Slicing these caps into thick strips is essential because mushrooms lose a significant amount of moisture and shrink during high-heat roasting. Brushing the spice and hemp seed paste directly onto the mushroom surfaces ensures deep flavor penetration before the caps hit the 400 degree Fahrenheit oven. Staggering the cooking time prevents the vegetables from turning to mush; peppers and onions roast for ten to fifteen minutes before the mushrooms join the pan for a final eight to ten minute window. Leftover roasted mushrooms and peppers retain their structural integrity well for up to three days in a sealed refrigerator container. Reheating these components requires a hot cast-iron skillet rather than a microwave to drive off excess moisture and revive the charred exterior edges. Freezing is not recommended for the avocado or bell peppers due to cellular collapse upon thawing, but the spiced mushroom strips freeze successfully for up to two months when stored without added liquid.
