• Ingredients:
  • 4 FunGuy Portobello mushrooms
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fajita seasoning
  • 1 small red onion
  • 1 small red tomato
  • 3-4 yellow cherry tomatoes
  • 1 avocado
  • 1 lemon, juiced
  • cilantro
  • 1-2 chili peppers, sliced
  • 2-3 pinches of salt
  • 1 pound flat iron steak
  • 15oz can black beans, drained and rinsed
  • 1 cup shredded lettuce

Don’t get all wrapped up in the idea of fajitas that require tortillas! FunGuy portobello mushrooms are the perfect vessel for delicious fajita flavor for your fiesta. 

These Portobello mushrooms have been seasoned and oven roasted before being filled with a quick black bean sauté and crisp lettuce. They are then topped with slices of perfectly cooked juicy steak and a homemade pico de gallo. 

Best of all? It’s healthy AND on the table in 30 minutes!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Place the mushrooms in a large bowl with 1/3 of the olive oil and half of the fajita seasoning and toss to coat the inside and outside of the mushroom well. Transfer the seasoned mushrooms to the baking sheet, hole side up, and place them in the oven to cook 10-12 minutes, or until the mushrooms have browned and liquid has accumulated in the cap. 
  3. Remove the mushrooms and using tongs, pour out the mushroom juice before returning the mushrooms to the oven to cook another 5 minutes. Remove the mushroom from the oven, pouring out the mushroom juice again if necessary. Turn off the oven and return the mushrooms to the oven to keep warm until ready to assemble. 
  4. While the mushrooms cook, prepare the steak, beans, and pico de gallo. 
  5. Dice the onion, tomatoes, and avocado on a cutting board. Place half of the onion in a bowl along with all of the tomatoes and avocado. Roughly chop the cilantro leaves and mince the stems, adding the leaves to the bowl with the tomatoes. Last, add the chili pepper slices and the lemon juice and stir well. Season with a pinch of salt and set aside. 
  6. Lay the steak on the cutting board, drizzle 1/3 of the olive oil over each side and season with the remaining fajita seasoning and a pinch of salt, covering until ready to cook. 
  7. Heat the last tablespoon of olive oil in a sauté pan over medium-high heat. Add the other half of the onion and minced cilantro stems to the pan and cook, stirring, 1 minute. Add the beans to the pan and sauté 5 minutes. Transfer to a bowl and cover to keep warm. Add the shredded lettuce to the bowl and mix well just before assembling. 
  8. Heat a cast iron skillet over high heat. Once the pan is very hot, add the steak, searing it on one side before flipping it over to sear the other side; 2-3 minutes on each side. Continue to cook the steaks, flipping them every minute for 6-8 minutes or until a thermometer reads 130F for medium-rare. Cook longer for more done, and less for a rarer steak. Transfer the cooked steak to a clean cutting board to rest with aluminum foil tented over it for at least 10 minutes before thinly slicing. 
  9. Place the mushrooms on clean dishes and fill with the black beans and lettuce, a few steak slices, and finishing with a bit of the pico de gallo on top. 
  10. Serve immediately. 

Have a Fun meal!