Summer goes hand in hand with grilling and these Beech Mushroom Veggie Fajitas should be on your meal rotation! They’re so flavorful and elevate meals to the next level. Bell peppers and onions become charred and caramelized, but the mushrooms are the real star of the show! They become crispy and incredibly irresistible, developing a deep flavor on the grill.
Beech Mushroom Fajita Tacos
- 1 lb E&H beech mushrooms
- 2 medium bell peppers, orange or red
- 1/2 medium red onion
- 1 bunch of pearled onions
- 2 tbsp olive oil
- Salt and pepper to taste
- Corn tortillas, warm to serve
- Pinto beans, to serve
- Mexican rice, to serve
- Pickled jalapeños, for garnish
- Shredded lettuce, for garnish
Turn on your grill to medium heat. Meanwhile, tear the beech mushrooms out of their clusters and add to a large bowl. Thinly slice the bell peppers and the red onion. Add to the bowl along with the mushrooms. Add the pearled onions to the bowl and drizzle the veggies with the olive oil, and sprinkle on the salt and pepper to taste. Pour the seasoned veggies onto the grill, and cook until softened and caramelized, about 10 minutes, tossing the vegetables every few minutes. Stuff the veggie fajitas into warm corn tortillas, along with beans and rice, and garnish with picked jalapeños and lettuce. Serve and enjoy!
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