Portabella Pocket Fajitas

This might be the meatiest vegetarian sandwich you will ever try.  Perfect for any gathering.  You can prepare them just before guests arrive and keep them warm in the oven until serving time.

Portobella Pocket Fajitas Recipe

Portobella Pocket Fajitas

4 Tbsp. FAJITA SEASONING

1/4 tsp. CHIPOTLE PEPPER

4 Tbsp. water

2 Tbsp. canola oil

6 Tbsp. lime juice (2-4 limes, depending on size)

2 packages (6 oz. each) sliced portobella mushrooms

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 small zucchini, cut into ¼ inch slices

1 cup Monterey Jack cheese, shredded

1 package large pocket pita breads (usually 5-6 to a package)

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large bowl, mix the FAJITA SEASONING and CHIPOTLE PEPPER with water and let stand about 5 minutes.

Add the canola oil and lime juice; whisk until blended.  Add the mushrooms, bell peppers, onion and zucchini and toss to coat.  Marinate for at least 20 minutes or as long as overnight.  If you marinate overnight, put it in the refrigerator.

Heat a large frying pan over medium-high heat.  Unless your pan is really large, you will probably need to cook the filling in two batches.  Pour the marinated mixture into the hot frying pan and cook until the desired tenderness (about 10-15 minutes), stirring frequently.  Stir in the cheese at the end; it will melt quickly.  This is just enough to hold everything together to make it easy to stuff the pocket breads.  Slice the pocket breads in half and gently open them up.  Spoon the fajita mixture into the pockets and serve warm.         4-6 serving

 

(Recipe for Portobella Pocket Fajitas was in Penzeys Spices catalog)