Good Life, Good Food: Fajita stuffed portabellas
Fajita Stuffed Portabellas
Carb free and full of fresh flavors.
- 4 ea portabella mushroom caps
- ½ lb marinated skirt meat, I use Eddys
- 4 Tblspn jalapeno infused olive oil, Amarillo Grape & Olive
- ½ ea medium sweet onion, julienned
- 1 ea green bell pepper, julienned
- 1 ea red bell pepper, julienned
- ½ C Colby jack cheese shredded
Preheat grill to medium high
Clean the fins out of the portabella and trim edges. Brush both sides of the portabella caps with jalapeno fused olive oil. Place on the grill and grill till it just begins to soften.
Place skirt meat on the grill, along with the bell peppers and onions (I use a piece of aluminum foil on the grates, and spray with food release) add 2 Tblspn of the jalapeno infused olive oil, kosher salt and coarse black pepper and grill until softened.
After skirt meat has cooked through, but not overcooked, remove to a cutting board. Let rest for 2-3 minutes then we are going to cut it ACROSS the grain. This is very important to keeping the fajita meat tender.
Mix the cut skirt meat with the bell peppers and onions. Let grill for just a minute, then remove from grill.
Pile the fajita mixture into the warm portabella caps, place back on the grill and top with Colby jack cheese.
*This step can be done in a 30 degree oven as well.
Remove and serve with a spoonful of fresh pico de gallo for a wonderful Fajita meal!
I like to dice up the fajita mixture just a bit smaller and stuff grilled portabellini mushrooms for a great appetizer dish! Either way it is a fresh grilled treat! Enjoy!