Spicy Portobello Mushroom Fajitas

3 Portobello Mushrooms (medium), stems and gills removed, thickly sliced

1 Yellow Squash, halved and sliced lengthwise

1 Red Onion (medium), halved and sliced

2 cups Sugar Snap Peas, sliced lengthwise

1 Jalapeno, sliced

3 tbsp Olive Oil, separated

¼ cup Soy Sauce

¼ tsp Worcestershire Sauce, optional Substitute with a 1/4 tsp of; 2 tsp soy sauce+1/4 tsp lemon juice+1/4 tsp sugar+dash of hot sauce.

2 Chipotle Peppers in Adobo Sauce, optional for smoky heatOr 2 tbsp of paprika + 2 tbsp tomato sauce or purée

4 tsp Garlic Powder, separated

4 tsp Onion Powder

2 tsp Chile Powder

Salt and pepper

4 Flour Tortillas

In large bowl mix Soy sauce, Worcestershire sauce, Chipotle peppers, 2 tsp Garlic powder, 2 tsp Onion powder, Chile powder.

Add sliced mushrooms and allow to marinate for a few minutes.

Heat 1 1/2 tbsp of olive oil in large skillet over med-high heat. Sauté vegetables with the rest of garlic and onion powder, until heated through but still crisp, 7-10 minutes.

Heat remaining oil in a large cast iron skillet, or electric hot plate over high heat. Sear mushroom slices, 2-3 minutes per side.

Combine mushrooms and cooked vegetables. Season with salt and pepper to taste.

Serve with toasted tortillas and your favorite toppings. Enjoy!

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Spicy Portobello Mushroom Fajitas