I can’t think of a single adult that doesn’t like Portobello mushrooms. I’m sure they are out there, but few and far between. What a wonderful meatless option without giving up any wonderful grilled taste since mushrooms are marinated and grilled. While leaving the veggies in long strips and the mushrooms sliced in steak fashion, we found our fajitas hard to eat. So, we dumped the insides back into a bowl and chopped before adding back into the tortillas. The way it says to do it in the recipe creates a beautiful picture but chopping makes every bite delicious and much much easier to eat. It would be easier to put it in a lettuce wrap as well, or just eat all the veggies as a salad instead of fajitas. So many options!!!
This is easy to prepare but takes a little time and for-thought. For the Cashew cream, it is necessary to soak the cashews for several hours to soften them before using your food processor to smooth them into a cream. This sounds daunting until you do it and one learns quickly to throw the cashews in some water, even the night before, so they are ready to go. Using a fresh lime is a must for best flavor. This is delicious and beautiful and I will be making it again and again. (I will have some chicken fingers in the freezer for my little ones, they are not fans!)
