These fajitas are a delicious, hearty, meaty substitution to traditional barbecue items. Some hard-core carnivores might not even notice that they’re eating mushrooms until it’s too late and they’ve already enjoyed their meal and gone back for seconds.
2 Large Portobello Mushroom caps
½ t Garlic Salt
1/8 t Cayenne Powder
1/8 t Black Pepper
1/8 t Cumin Powder
1 T Canola Oil
Submerge your mushrooms in water, and then heat your grill. I have a George Forman grill (fanceh) which just goes to show you, you can really use any traditional, electric, or hobo composition grill for this. Meanwhile, mix all your spices together.
When your grill is nice and hot, drain the water from your mushrooms and sprinkle or spritz the canola oil on them (you can use a diffuser or rub it on by hand,) and douse them with your spice mixture. If you’re using an electric grill, you can lightly grill one side, then turn and season the other side with oil and spices, however; if you’re working over an open flame, DO NOT pour oil over it. Maybe I should just let Darwinism do its work here, but I feel obligated to keep you from hurting yourself.
The mushrooms only need to grill for about 2 minutes on each side, or a total of 3 minutes if you’re using your prized GF grill that was passed down from generation to generation, starting with your great grandfather who died in the during the war. Apparently, the High Definition coverage of Afghanistan was so realistic, it gave him an infarction, and holiday after holiday, your relatives received his old grill as a gift until YOU finally win the nursing home lottery and are stuck with it.
Remove your mushrooms from the grill, unplug that heirloom (or turn your grill off) and let ‘bellos rest under a bowl for a few minutes before slicing. The steam will finish them off without the drying effects of keeping them on the heat.
Some serving suggestions are tortillas (see my recipe for Flour Tortillas), guacamole, beans, rice, and pico de gallo.