Having a Polish background, I grew up eating a lot of mushrooms! We even used to go foraging for them, they were such a favourite. I loved mushrooms then – and still do. This recipe for Portobella Mushroom Mini Fajitas are a nod to Canada and feature Canadian portobella mushrooms, and grated Canadian cheddar cheese.
So very tasty…
Packed with flavour from meaty portobellas, topped with sautéed onions & peppers and grated cheddar, these 3-bite appetizers really deliver on taste!
Who doesn’t like easy clean up…
As much fun to make as they are to eat, once the veg are prepped it takes only minutes to cook them – with the added bonus of only using one skillet. You gotta love a recipe that’s loaded with flavour, features vegetables, and is light on clean up.
Have I mentioned yet… these mini fajitas are vegetarian! Yes, even vegetables can be very tasty and cute and fun… it’s all in how they’re handled. Try these out on some non-veg lovers in your house and see what they think!
To serve them gluten free, you could look for/use a GF corn tortilla. If not, you could always use the smaller inner leaves of romaine lettuce – with the added bonus of bringing even more nutrition to the flavour party! To serve them vegan… omit the cheese & yogurt dip. In their place… avocado, guacamole, salsa…
Healthy eating can be fun….
We eat with our eyes first, remember…? Make things look good, yes even vegetables… and I promise you, everyone is more likely to eat them. None of us like boring food, do we!
Instead of putting the mini fajitas together yourself, you could bring the dishes of the ready ingredients to the table, and let people help themselves. It’s definitely a time that playing with your food is encouraged!
Portobella Mushroom Mini Fajitas
- 4 10-inch flour tortillas unless you can find them in 4-inch size
- 2 large portobella mushroom caps
- 1 medium red onion
- 2 sweet bell or shepherd peppers use different colours
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/2 teaspoon Kosher salt use to taste
- 1/4 teaspoon freshly ground black pepper use to taste
- 3/4 cup approx. grated Canadian cheddar cheese or other fave melting Canadian cheese
- 1/2 cup plain yogurt
- 2 teaspoons minced fresh chives
- 12 mini wood clothespins or picks I get both at $ stores
Using a 4-inch round cutter or bowl and a small knife, cut out 3 circles from the 10-inch tortillas. Set aside, to be warmed just before serving.
Peel the onion, cut it in half through the stem, then place cut side down and cut into thin slices.
Cut the peppers in half, remove seeds & membranes, then cut into thin slices (julienne).
Wipe the mushrooms clean with a damp towel, then cut into half inch slices. Remember that the tortillas will only be 4 inches in diameter and you need the slices to fit inside; 1 per for large, 2 per for medium, etc. Cook them all!
Put a large skillet on medium heat, cast iron if you have one, heat 1 tablespoon of oil, then add onions, cook for 5 minutes, stirring occasionally.
Add the peppers to the skillet, season with a big pinch of salt & pepper, cook for another 8 - 10 minutes, stirring occasionally until nicely softened and you have caramelization, especially on the onions. (This will make a lot, so save extra for other dishes: pizza, sandwiches, salad, etc.)
When cooked transfer the onions & peppers to a bowl. Be sure to scrape out all those lovely brown bits; they’re packed with great flavour, plus you’re going to use the same skillet for the mushrooms!
Put the skillet back on medium heat, and add another tablespoon of oil. Add only enough mushroom slices that will fit without crowding and let them cook for 3 - 4 minutes. Turn them over to cook the other side, then sprinkle in some thyme, salt & pepper. Cook for another 3 - 4 minutes or until golden, and remove from skillet to a bowl.
Add another tablespoon of olive oil, and the remaining mushroom slices, cooking as before. Remove and add to the other mushrooms.
Stir the chives into the yogurt and set aside.
In a microwave or quickly in a clean skillet, briefly warm the 4-inch tortillas - just until soft (if they get crispy they might crack when you fill them).
Get all the ingredients together on a tray; the cut tortillas, the mushrooms, peppers & onions, grated cheese & yogurt chive dip - and build some mini fajitas. Don’t overstuff, you’ll want to close the top with the mini clothes pin or hors d’oeuvres pick. Set on a serving tray with a small bowl of the dip, for those that want extra.
If you want those eating to have the assembly fun, take the tray to the table and let the fun begin!