I got this recipe from my vegan friend Nancy Rogers-Proper — in fact the photo on this blog is hers. She posted this on Facebook and I made it the next day but scarfed it down so quick I forgot to take a photo! Thank you Nancy for having the self restraint to capture the image first! 🙂
Nancy says this recipe comes from the book, Appetite for Reduction by Isa Chandra Moskowitz. I love my Isa Does It cookbook so this one is next on my list to buy!
Marinade four large portobello mushroom caps (remove stems) in the following: 2 tablespoons of grape-seed or sesame oil, 2 tablespoons lime juice, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/2 teaspoon of sea salt with ground pepper to taste.
Stir fry in 1 tablespoon of olive oil over medium heat — 1 large orange or red bell pepper (thinly sliced), 1 large green pepper (thinly sliced as well), and 1 chopped medium yellow onion for about five minutes or until the peppers are soft. While mixture is cooking, grill the marinated portobello mushrooms over high heat for five minutes on each side, spooning the leftover marinade over the top while cooking. You can also broil in the oven on high for five minutes each side.
On a flour tortilla, scoop the saute mixture on along with the sliced mushrooms, and top with your choice of avocado, cilantro, salsa, spinach or lettuce, and vegan cheese. Wrap up the yummy goodness in the tortilla and enjoy!