The first time I made these frajitas, I made them on potato tortillas and put more toppings on. This time I simplified the additions, using on salsa on the bottom layer and avocado slices on the top. I stored the leftover mushrooms and onions/peppers from a few days ago in the refrigerator for a couple of days and like most foods with rich spices, the flavours deepened and matured beautfully when heated up. The crunch and freshness of the lettuce leaves is the perfect base for the deeply spiced toppings.
I would choose lettuce leaves over tortillas any day!
This makes about 3-4 serves.
Mushroom Frajitas On Cos Lettuce Leaves
Ingredients
4-6 cos lettuce leaves per serve
2-3 red, yellow, orange or green peppers
2 brown or red onions
400-700 grams brown, creminin. portabello, oyster or shitake mushrooms, dusted, stems removed and thickly sliced
2 tbs olive oil
2 tbs fresh lime juice
zest from one chemical-free, unwaxed lime
2 tsp ground cumin
1 tsp smoked sweet paprika
1 tsp Himalyan pink salt
2-3 Chipotle peppers in adobo sauce, finely chopped (see post dated 3 March 2026)
cashew nut ‘feta cheese’ or ‘sour cream,’ for serving
roasted tomato and poblano salsa
avocado, sliced
Method
Make the marinade by adding the lime juice, zest, olive oil, ground cumin, smoked sweet paprika, salt, pepper and finely chopped chipotle in adobo sauce in a wide low bowl. Dust the mushrooms and remove the stems. Thickly slice the mushrooms and slice the stems into quarters lengthwise. Add the mushrooms to the marinade and mix throughly so that every mushroom slice is coated in sauce. Set aside.
Wash and dry the peppers. Trim one end of the onions. Heat a small oven or your main oven to 200c. In a ceramic baking tray, add the peppers and onions and roast for 25-30 minutes until the peppers are blackened and soft inside and the onions are soft.
Take the vegetables out of the oven and place in a glass container with a secure lid and leave to cool. Add the marinated mushrooms to a ceramic baking tray (lined with baking paper if using a standard oven) and roast for 12 minutes in a small oven and 15-20 minutes in a large one. Keep the bowl with any left over marinade for the roasted onion and peppers.
Peel the onion and chop. Add the onion to the same bowl the mushrooms were in. Peel, remove the stem and seeds and chop the peppers adding them to the onions. Add salt and pepper to taste and mix throughly. Set aside.
Remove the mushroom from the oven when they are a little crispy in some places (but not dry) and cooked through and place them in a bowl.
On a plate, lay 2-3 washed, spun and dried cos lettuce leaves on top of one another to create the most service area you can. Next to them, place another 2-3 leaves on top of one another. Spoon 2 heaping tbs of salsa on each of the piles. Layer the onions, mushrooms and slices of avocado on top.
Serve and eat immediately.