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Portobello and Asparagus Fajitas




Source of Recipe


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List of Ingredients




2 lbs portabello mushrooms, stemmed
32 asparagus spears, woody stems trimmed off
1 cup julienned roasted red peppers or green bell peppers

sweet chipotle dressing (yields 2 cups use 1 cup):
1 tablespoon diced white onions
1 tablespoon chopped garlic
2 tablespoons Dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced tomatoes
2 tablespoons chopped cilantro
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle chiles in adobo
1/2 cup canola oil


Recipe



For sweet chipotle dressing: Place all ingredients, except the oil, in a blender or food processor and blend until very smoothe.
Slowly add oil in a thin stream while blender/processor is running and blend until all of the oil is incorporated and emulsified.
For fajitas: Marinate portobellos and asparagus in the dressing for 30 minutes.
Grill or roast or broil mushrooms and asparagus until done.
Slice mushrooms.
Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.