Name: Mushroom Fajitas
Prep time: 35 min
Total time: 1 h
Yield: 4 - 6 serving(s)
Ingredients: 1 1/2 lb. portobello mushrooms (about 6 large); 1/4 c. olive oil; 2 tbsp. Worcestershire sauce; 1 tbsp. light brown sugar; 2 tsp. cumin; 2 tsp. kosher salt; 1 tsp. black pepper; 1 tsp. crushed red pepper flakes; Juice of 2 limes, plus wedges for serving; 2 garlic cloves, finely chopped; 12 flour tortillas, warmed; Fresh cilantro, sliced jalapeño, sliced avocado, and salsa, for serving; 1 tbsp. vegetable oil, plus more for the grill; 3 bell peppers (any color), sliced; 1 onion, sliced; 1 tsp. chili powder; 1 tsp. garlic powder; 1 tsp. kosher salt; 1/2 tsp. black pepper

Step 1For the mushrooms: Clean the mushroom caps by wiping away any dirt and cutting off any remaining stems with a paring knife. Scrape off the gills on the underside of each cap with a small round spoon.

Step 2In a 2-quart baking dish, whisk together the olive oil, Worcestershire sauce, light brown sugar, cumin, salt, black pepper, crushed red pepper flakes, lime juice, and garlic. Add the mushrooms to the marinade, flipping to coat. Cover and marinate at room temperature for 20 minutes.

Step 3For the vegetables: Meanwhile, preheat a grill to medium-high (400°F to 450°F) and rub the grates with vegetable oil.

Step 4Toss the bell peppers and onion with the vegetable oil, chili powder, garlic powder, salt, and black pepper in a large bowl. Arrange the vegetables in a grill basket in a single layer.

Step 5Add the grilled basket to the grill and cook, covered, until the peppers and onions are tender and slightly charred, 5 to 7 minutes per side. (If using a wok-style grill basket, cook, stirring once halfway through.) Transfer the vegetables to a platter and keep warm.

Step 6Remove the mushrooms from the marinade, pat dry, and grill, uncovered, until nicely charred, 3 to 4 minutes per side; remove to a cutting board.

Step 7Slice the mushrooms and serve with the peppers and onions, tortillas, lime wedges, and toppings of your choice.