Appetizer Spotlight FBC2017: Portobella Mushroom Mini Fajitas by Farm Girl City Chef
The entries keep coming and our stomachs are growling! Do you have a favourite so far? Don’t be too quick to judge…Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members are invited to join the contest, but get your entries before the August 7th deadline. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!
Today, we welcome Joanne from Farm Girl City Chef! Joanne joins the contest with an appetizer packed with Canadian flavours, inspired by her Polish heritage.Portobella Mushroom Mini Fajitas
makes 12 perfectly cute & delicious mini fajitas
These Portobello Mushroom Mini Fajitas are a nod to Canada! Featuring Canadian portobella mushrooms, sautéed peppers & onions, and Canadian cheddar cheese, they pack a lot of flavour into 3-bite appetizers.
4x 10-inch flour tortillas (unless you can find them in 4-inch size)
2 large portobella mushroom caps
1 medium red onion
2 sweet bell or shepherd peppers (use different colours)
3 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon Kosher salt (use to taste)
1/4 teaspoon freshly ground black pepper (use to taste)
3/4 cup approx. grated Canadian cheddar cheese (or other fave melting Canadian cheese)
1/2 cup plain yogurt
2 teaspoons minced fresh chives
12 mini wood clothespins or picks (I get both at dollar stores)
1. Using a 4-inch round cutter or bowl and a small knife, cut out 3 circles from the 10-inch tortillas. Set aside, to be warmed just before serving.
2. Peel the onion, cut it in half through the stem, then place cut side down and cut into thin slices.
3. Cut the peppers in half, remove seeds & membranes, then cut into thin slices (julienne).
4. Wipe the mushrooms clean with a damp towel, then cut into half inch slices.
5. Put a large skillet on medium heat, add 1 tablespoon of oil, then onions, cook for 5 minutes, stirring occasionally.
6. Add the peppers to the onions, season with a big pinch of salt & pepper, cook for another 8 – 10 minutes, stirring occasionally until nicely softened and you have caramelization, especially on the onions.
7. When cooked transfer the onions & peppers to a bowl. Be sure to scrape out all those lovely brown bits; they’re packed with great flavour, plus you’re going to use the same skillet for the mushrooms!
8. Put the skillet back on medium heat, and add another tablespoon of oil. Add only enough mushroom slices that will fit without crowding and let them cook for 3 – 4 minutes. Turn them over to cook the other side, then sprinkle in some thyme, salt & pepper. Cook for another 3 – 4 minutes or until golden, and remove from skillet to a bowl.
9. Add another tablespoon of olive oil, and the remaining mushroom slices, cooking as before. Remove and add to the other mushrooms.
10. Stir the chives into the yogurt and set aside.
11. In a microwave or quickly in a clean skillet, briefly warm the 4-inch tortillas – just until soft (if they get crispy they might crack when you fill them).
12. Get all the ingredients together on a tray; the cut tortillas, the mushrooms, peppers & onions, grated cheese & yogurt chive dip – and build some mini fajitas. Don’t overstuff, you’ll want to close the top with the mini clothes pin or hors d’oeuvres pick. Set on a serving tray with a small bowl of the dip for those that want extra.
It’s been quite the journey since growing up in eastern Ontario as my mom’s kitchen helper & cashier at the farm stand! Since then it’s been culinary school, and gigs in all aspects of the food & beverage industry; from Kingston, to Vancouver, to Bermuda!
Starting my own business as a personal chef has been all at once rewarding, frustrating & exciting – I am indeed the cook, bottle washer, tech & social media departments. Turns out I had so much to say about food, blogging was the natural next step – and now I’m hooked!
FBC Members are encouraged to join the competition with their own recipe! Click through for full contest details.