Mushroom Fajita Baking Plate Edition

• 4 tsp The Spice Club Fajita mix
• 2 tbsp olive oil
• 1 tbsp lime juice (from 1 lime)
• 600 g portobello mushrooms, cut into 2 cm thick slices
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 8 small tortillas, heated
• Guacamole, for serving
• Fresh coriander, for serving

Step 1: Preheat the oven

• Preheat the oven to 200°C and line a baking tray with baking paper.

Step 2: Seasoning the Portobellos and Vegetables

• In a large bowl, combine the fajita mix, olive oil, and lime juice. Add the portobello mushrooms, red onion, and three types of bell pepper to the bowl and stir well so that everything is evenly coated with the spices.

Step 3: Prepare baking sheet

• Spread the marinated portobello mushrooms and vegetables in a single layer on the prepared baking sheet.

Step 4: Baking

• Bake the vegetables in the oven for 20-25 minutes, or until soft and lightly caramelized. Stir halfway through the cooking time.

Step 5: Filling the tortillas

• Fill the warm flour tortillas with the fried portobello mushrooms and vegetables.

Step 6: Serving

• Serve the portobello fajitas with guacamole, fresh coriander and, if desired, some extra lime juice.