Tuesday, June 15, 2010
Recipe of the Week #4
Grilled Portabella and Scallion Fajitas
While planning our trip to central Oregon, we decided to cook dinner using the barbecue provided by our motel. We wanted to grill something local and veggie, so we packed some portabella mushrooms and scallions (green onions).
Large Portabella Mushrooms
Toppings such as lettuce, avocado, cheese, or salsa
Light briquettes in barbecue. Remove stems and scrape dark brown gills of off undersides of mushrooms. Brush each mushroom with oil and sprinkle with salt and cumin. Place mushrooms stem-side down over coals and move from heat if they start to blacken. When mushrooms have collapsed a bit, flip them and cook until moisture has stopped bubbling up from center. Place scallions over coals and remove them when they are tender and just starting to blacken.
Warm tortillas over the grill for a few seconds on each side. Slice mushrooms into strips and place into warmed tortillas along with scallions and selected toppings. Eat immediately, preferably outside.