September 21, 2012
Mushroom Pita Fajita with Chimichurri
1/2 to 1 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 limes, juiced
2 small cloves garlic, grated
1 jalapeno, seeds and ribs removed, minced
1 small red onion, minced
2 cups (or 2 bunches) fresh cilantro with tender stems, chopped
2 cups (or 2 bunches) fresh flat-leaf parsley with tender stems, chopped
1/2 cup low-sodium soy sauce
1/4 cup lime juice (about 2 limes)
2 tablespoons agave syrup
1/2 - 1 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper
4 cloves garlic, smashed
Salt and freshly cracked black pepper
4 pita pockets, cut in half
4 to 8 slices dairy-free Havarti cheese (try Daiya brand)
2 pounds portobello mushrooms, sliced into strips
1 orange pepper, in 1/4-inch slices
1 yellow pepper, in 1/4-inch slices
1 Spanish onion, in 1/4-inch slices, root to tip
1 tablespoon canola oil
Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno, and red onions. Add the herbs and toss to combine. Set this chimichurri mixture aside until you're ready to build the sandwich.
Whisk together the marinade ingredients (soy sauce, lime juice, agave syrup, cumin, cayenne, garlic, salt, and pepper). Place the portobello mushroom slices in a baking dish, pour the marinade over them, and allow them to marinate for 30 minutes up to 3 hours in the refrigerator.
To cook the mushrooms, heat a grill pan or sauté pan to high heat and coat with canola oil. Remove the mushrooms from the marinade—letting any excess marinade drip off—and grill or sauté the strips for about 4 to 6 minutes per side. After cooking, set the strips aside for 5 to 10 minutes.
While the mushrooms rest, toss the peppers and onions in a bowl with the oil, salt, and pepper. Cook them until they are nice and charred (about 6 to 8 minutes).
Cut the pita pockets in half and begin building the chimichurris: Lay a piece of the vegan Havarti cheese in the pita. Add slices of portobello mushroom, grilled peppers, and onions. Finally, pour some chimichurri into the pocket.
Tip: To save time, store-bought chimichurri can be used instead of making it from scratch.
Recipe adapted from FoodNetwork.com.
All figures are per serving (assumes 4 servings and 3/4 cup of oil).
Fat: 49 g
Carbs: 51 g
Fiber: 13 g
Protein: 15 g
Sodium: 1469 mg