BHA & BHT Free Portobello Fajita Lettuce Bowls
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems removed, gills scraped
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
For the vegetables
- 2 medium bell peppers (any color), thinly sliced
- 1 medium yellow onion, thinly sliced
- ¼ tsp salt
For serving
- 1 head butter lettuce, leaves separated
- 1 medium avocado, sliced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, whisk together 2 tbsp of the olive oil, the apple cider vinegar, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper until combined. Add the portobello caps and turn to coat on all sides. Let them marinate at room temperature for 15 minutes.
- 2
Heat the remaining 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced bell peppers and onion with 1/4 tsp salt and cook, stirring occasionally, until softened and lightly charred at the edges, about 8–10 minutes. Transfer to a plate.
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