Tag Archives: portobello mushrooms

Portobello Tacooooh yeaaaah!

I love tacos. Who doesn’t? Except for communists, of course. Just kidding. I know communists love tacos too. Anyways, I’m making some fajita-style portobello mushrooms and I’m going to stuff them into some corn tortillas. I do recommend the flour sort because you can stuff more into them but I have this whole concept of avoiding gluten for my gastric health. Personal problems aside, you might want to gather together some toppings: diced bell peppers, Daiya pepperjack cheese, seasoned black beans, salsa, hot sauce and guacamole are among my personal favorites. Follow your heart… to TACOS!For the portobello fajita filling (for 1-2 people), assemble the following:

1/2 tablespoon olive oil

3 portobello mushrooms, cut into strips
1/2 cup onion, sliced
2 garlic cloves, sliced
3 tbsp fresh cilantro, chopped
juice from 1/2 lime
1 serrano pepper or jalapeno, minced (optional, for spice)
flour or corn tortillas
salt and pepper to taste

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté 5 minutes or until almost tender.

Add onion and garlic. Reduce heat to medium, and cook for 4 minutes or until the onion becomes translucent, stirring frequently.

Remove from heat; stir in cilantro, lime juice, salt, and peppers. I used jalapeño peppers. I keep a bag of them in my freezer, tops cut off. They keep really well that way. I cut them after they’ve thawed partially.

Spoon about 1/4 cup mushroom mixture down center of each tortilla. Add whatever toppings you like: the more the merrier. Roll up. Insert into mouth and enjoy!

I add some shredded soy cheese, hot sauce, bell pepper and wrapped it in a lightly toasted corn tortilla. This is a perfect treat for a Saturday evening game or a Wednesday night fight. You’ll have to scale up my recipe but this is social food to enjoy with good friends (though I think all good food is made better by good company.)

This is Christie, signing off.

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Penne with Portobello Mushrooms, Artichokes, & Spinach

I enjoy cooking, but I don’t do it very often. My parents always make plenty of food for the entire family. Therefore, I tend to eat a lot of Filipino food, which I LOVE, but Filipino food can be hard to vegetarianize, let alone veganize. Clealy, I need to start cooking to minimize cheating on my vegan diet. I can only eat so much tofu, so I decided to cook some pasta for dinner. I had portobello mushroom caps and a can of artichokes, so I thought about those two ingredients for a bit, and then went online searching for “penne portobello artichoke recipes.”

I don’t often impress myself when it comes to cooking, but I will happily brag that I knocked this out of the park! First, I need to give credit where credit is due, and tell you that I found the original recipe on Tastebook by way of Google.

8 oz of your favorite penne pasta: I used whole wheat
1 can artichokes in water, drained
2 portobello mushroom caps
handful of walnuts
a bunch of spinach
“balsamic vinegar”: I didn’t have balsamic vinegar so I mixed together 1 tbsp red wine vinegar and 1 tsp sugar and used about half of the mixture
olive oil
minced garlic: I ended up using about 4 cloves
red pepper flakes (optional)
salt and pepper to taste

Cook the pasta and drain. Clean and de-rib the mushroom caps and chop (I went to YouTube for a tutorial on cleaning and de-ribbing the mushrooms.) Saute the mushrooms and garlic in olive oil. Add the artichokes, spinach, and walnuts and stir gently until the spinach is wilted. Add the balsamic vinegar and red pepper flakes. Gently mix everything. Add the pasta and stir until it’s heated through. Put some on a plate or in a bowl and pig out.

Some notes: I added a bit of olive oil to the mix two or three times from start to finish, and threw in more garlic after adding the pasta to the sauce. The red pepper flakes actually infused their spicyness into the veggies while cooking, so every bite had a kick. I absolutely LOVED it, but you may want to consider adding at the very end or simply putting it on the table to add as you eat the dish.

I’m really happy because, not only was the end result delicious, I had a LOT of fun cooking this. I had a really good rhythm in the kitchen with this one. Yay!

xoxo and happy cooking… melissa

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