From our Sunday gathering, I shared B’s Pico de Gallo recipe in a previous post. We also did oven roasted mushrooms and bell peppers. You can add them to your fajita or just eat them alone. But you can really bring out the natural flavor of mushrooms, or even tomatoes with added Umami sauce, which also complements most pan-Asian cuisines. I was the only one to eat the roasted mushrooms. Not many people like eating mushrooms. The roasted bell peppers were used as a topping for the fajitas. Four people total ate the peppers.

Ingredients 

1 container of mushrooms

1 red bell pepper

1 yellow bell pepper

½ red onion

Unsalted butter

Bell peppers and onions

Mushrooms

Note: You can use any color combination of bell peppers. Add more bell peppers if you will have more guests.

Preparation Instructions

Preheat over to 350 degrees. Cut the mushrooms into quarters. Slice the bell peppers and onions long ways. Everything was seasoned with B’s homemade Mexican seasoning. Put a couple of slices of unsalted butter on top of the mushrooms and bell peppers before placing them in the oven.

Mushrooms and bell peppers cut and season, ready to be put in the oven.

Bake at 350 degrees for 5 minutes. After about 5 minutes in the oven, turn the oven to broil, and let cook for another 6 to 8 minutes. Make sure to keep a close watch so as not to burn, as oven temperatures can vary.

Lightly roasted, red onions, yellow bell peppers, and red bell peppers

Roasted mushrooms

Roasted mushrooms, bell peppers, and onions for toppings on fajitas.

Stay tuned, as I will be sharing the fajita and guacamole recipe.

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