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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Portobello Pepper Fajitas

By Chef Linda

When you're looking for a fun weeknight meal that's family and budget-friendly, Portobello Pepper Fajitas fit the bill. No need for steak here; Thick, meaty portobellos are a delicious way to enjoy this familiar dish without the cruelty. Peppers and onions are a traditional accompaniment, but feel free to add zucchini strips, asparagus, or any other favorite vegetables. A quick side of rice and beans rounds out this meal. Use a grill pan to make these outdoors when the weather is warm. Try these with Mango Cucumber Salsa for a great treat. For a gluten-free dish, serve in lettuce cups or 100% corn tortillas.

Ingredients

Olive oil
 2 red bell peppers, seeded and sliced into 1/4 inch strips
 2 large onions, peeled and sliced into 1/4 inch strips
 4 portobello mushrooms, stemmed and sliced into 1/4 inch strips
 2 tsp dried oregano
 2 tsp chili powder
 1 tsp cumin
 1 tsp garlic powder
 1 tsp coarse salt
 1 package of 6-inch tortillas

Directions

1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Drizzle olive oil on the parchment paper. Add peppers, onions, and portobello. Sprinkle on oregano, chili powder, cumin, garlic powder, and salt. Use your hands and toss them together to coat. Roast for about 25 minutes, until vegetables are browned and have softened considerably. Remove from oven and serve with tortillas and your favorite salsa.

Portobello Pepper Fajitas
IngredientsDirections

Portobello Pepper Fajitas

DifficultyEasyCook Time25 mins
YIELDS
4 servings

portobello and pepper fajitas
INGREDIENTS

Olive oil
 2 red bell peppers, seeded and sliced into 1/4 inch strips
 2 large onions, peeled and sliced into 1/4 inch strips
 4 portobello mushrooms, stemmed and sliced into 1/4 inch strips
 2 tsp dried oregano
 2 tsp chili powder
 1 tsp cumin
 1 tsp garlic powder
 1 tsp coarse salt
 1 package of 6-inch tortillas

DIRECTIONS

1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Drizzle olive oil on the parchment paper. Add peppers, onions, and portobello. Sprinkle on oregano, chili powder, cumin, garlic powder, and salt. Use your hands and toss them together to coat. Roast for about 25 minutes, until vegetables are browned and have softened considerably. Remove from oven and serve with tortillas and your favorite salsa.

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