Ingredients
Method
- In a large Ziploc bag, combine the lime juice, soy sauce, garlic, olive oil, brown sugar and chile peppers. Blend and add mushrooms. Toss well. Add the fresh ground pepper to taste, and toss again. Set aside and marinate at least one hour (up to 8 is fine in fridge).
- Heat 1 tablespoon of olive oil in a large skillet, over medium-high heat. When the oil begins to shimmer and the pan is very hot, add the onion (it should sizzle). Cook until translucent and the onions start to brown, about 5 minutes. Lower the heat and cook, until nearly caramelized, about 15 minutes. Raise the heat back to medium, add the bell peppers. Cook, stirring frequently, for another 10 minutes.
- Preheat oven to 450. Place a cookie sheet with low sides in the preheated oven for 10 minutes.
- Carefully remove the pan from the oven. Scatter the mushrooms over the pan and return to oven. Bake until mushrooms are slightly softened and a little dried-out looking, about 10 – 15 minutes. If there is any marinade left in the bag, add it to the onion-pepper mixture, raising heat to quickly reduce moisture.
- Remove the mushrooms from the oven. Raise the heat to broil. Toss the sautéed onion-pepper mixture with the mushrooms and place under the broiler. Broil until sizzling hot, 3-5 minutes. Place veggies on a serving platter and serve with warmed tortillas and desired garnishes.
Notes
We serve with the following fixings, but it's up to you: Low protein tortillas, Daiya cheddar or pepper jack shreds, Salsa, Shredded lettuce, Diced tomato, Smidge of Guacamole and sour cream if diet permits
