For this challenge we wanted to pick healthy, mostly plant based recipes that anyone could whip up quickly and easily and that would taste great for the whole family. Some of these may be out of your comfort zone, but we really think you are going to love them! Don’t be shy, give them a try!
Ingredients
- 5 Portobello Mushrooms or 2 8 oz packages baby Bellas
- 1 onion (red or white), sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- Olive oil or Avocado Oil
- Salt and Pepper
- 8 corn or whole grain tortillas
- ¼ cup lime juice
- 1 tsp. dried oregano
- 1 tsp. chili powder
- ½ tsp. garlic powder
- Additional Toppings: Brown Rice, Black Beans, Shredded Cheese, Guacamole, Sour Cream, Tomatoes (All Optional)
Instructions
- Wash and dry your mushrooms (I skip this step personally but do as you wish) Destem your mushrooms if you choose. I like to leave the stems on personally but they do have a harder texture. It’s totally up to you. Make this recipe your own.
- Slice the mushrooms and put in a large bowl or baking dish.
- In a small bowl, mix together all of the ingredients for the marinade. Pour the marinade over the sliced mushrooms. Stir to coat the mushrooms with the marinade.
- Slice the peppers and onions and season with salt and pepper if desired.
- Heat 1-2 tablespoons of Oil in a large rimmed pan. Then add the mushroom and sauté 2-3 minutes.
- Add peppers and onions and cook for 3-5 minutes longer. I like my peppers a little crisp so adjust as needed.
- Serve the mushrooms and onion and pepper mixture on a tortilla with any fixings you’d like. We like just cheese and sour cream but have added beans, rice, and avocados at times too. Enjoy!
If you prefer to check out the original recipe look here. You can marinade the mushrooms longer if you have time and if you prefer you can roast them. Usually I’m using this as a quick recipe so don’t have time for that.
If you make any of these recipes please tag us @stortzwellness and use hashtags #stortzwellness and #5daycookingchallenge
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Enjoy!
Jessica
Stortz Wellness 