Actually, what I wanted was a Sloppy Jose'. But, that means ground beef. So, I thought about it a bit and decided that it would be most mindful indeed to allow the meaty portobello mushroom to star in the show as it has been understudying the role for some time now.
If you are interested in nutrition facts, you will be very much pleased with how they work out for this dish.
powdered garlic instead of fresh chopped, parsley or cilantro, prepared mustard instead of dry, cayenne instead of red pepper flakes, other veggies like zucchini, etc.
Because it is a mindful way to cook, I prepped all the veggies and seasonings before beginning the actual cookery and place everything in little bowls all ready to go.
Go ahead and put all the seasonings except the fresh garlic in a single little bowl - inhale well, it's the only way to learn to cook with your nose. If you are using dried powdered garlic, that's fine - just measure the equivalent dose and put it in the seasoning bowl with the rest.
Heat the olive oil over medium heat in a non-stick skillet. Then add the sweet red pepper and onion strips. Saute stirring only every now and then so the veggies have plenty of opportunity to connect with the pan which results in some lovely brown bits. You don't have to caramelize them now. They will finish caramelizing with the mushrooms. When the onion is quite soft, add the mushrooms and continue as you have begun.