Food Made Fresh: Mushroom Fajitas the next big thing for those eating less meat

Beef fajitas, chicken fajitas, shrimp fajitas, and now mushroom fajitas. That's right, mushroom fajitas are the next big thing. And for those of us eating less meat, mushroom fajitas are the best thing since sliced bread.

Any variety of mushroom may be used, along with sizzling bell peppers and onions. However, my favorite way to make mushroom fajitas is with Royal Trumpet mushrooms. They look like something straight out of a fairytale.

The stem of the Royal Trumpet mushroom is almost as thick as the cap, making them extra meaty. In fact, the stem has the same tenderness as the top of this type of mushroom, it's not woody the way most mushroom stems are. So the entire mushroom can be sliced into little mushroom steaks to grill or sauté.

Marinate and season the mushroom steaks the same way you would beef or chicken. The mushroom soaks up the flavor like a sponge. They grill up in a way that is reminiscent of brisket burnt ends with their crispy little edges.

I top each serving with creamy avocado or guacamole, but the usual cheese and sour cream can be used, as well.

What a super, healthy-minded choice to eat mushroom fajitas, and every bit as enjoyable, if not more, than the typical plate of fajitas.

Enjoy food made fresh!

8 ounces Royal Trumpet mushrooms

1/2 orange bell pepper, seeded and sliced into 1/2-inch strips

1/2 green bell pepper, seeded and sliced into 1/2-inch strips

1/2 sweet onion, peeled and sliced into 1/2-inch strips

2 tablespoons liquid aminos or soy sauce

1 tablespoon olive oil, plus more to brush the skillet or grill pan

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

6 (8-inch) flour tortillas

1 large avocado, halved, pitted, removed skin, and cut into 1/4-inch slices

Salsa for topping

Other condiments, as desired

Clean each mushroom with a damp paper towel. Cut vertically into 1/4-inch slices.

Place mushroom steaks into a medium bowl. Add liquid aminos or soy sauce, olive oil, chili powder, paprika, cumin, garlic powder, and ground ginger. Gently toss to coat and set aside for a minimum of 5 minutes.

Heat a skillet or grill pan over medium heat. Brush with oil. Place mushrooms onto the hot skillet or grill pan and cook a minute or two on each side until browned and crisp around the edges. Set aside.

Brush skillet or grill pan with oil again and add pepper and onion strips. Cook in hot skillet until lightly charred and tender, 4 or 5 minutes. Remove from heat.

Warm tortillas in the microwave for a few seconds, or toast in the hot skillet.

Fill each tortilla with a portion of mushrooms, peppers, and onions. Top with avocado slices and salsa, and any other desired toppings. Makes 6 fajitas.

ANGELINA LARUE is a food writer, recipe developer and author of "The Whole Enchilada Fresh and Nutritious Southwestern Cuisine."