Portobello Fajitas

This recipe for Portobello Fajitas is a hearty, meatless recipe bursting with flavor! With colorful peppers, savory onions, and ‘meaty’ slices of portobello mushrooms, these fajitas are not only nutritious but also delicious meal that’ll surely satisfy!

A month ago I had honestly the best Portobello Fajitas of my life. Admittedly I was starving when I ate them, however, I reflected and have confirmed that even as hungry as I was, they were just that delicious. Phenomenal. Mouth watering. So beyond delicious, that I kept thinking about them days later. The restaurant is a good 30 miles from my house, so it’s not as though I can get them readily. In normal fashion, I knew I needed to replicate (or at least try to) them.

Last year I created a dry homemade taco seasoning mix like they sell at the grocery stores. Not one to always use the ‘fake plant ground meats’ I did so I could replicate a taco seasoning mix without salt for you all. Many times when buying items already pre-made like this they are loaded with sodium, which is unfortunate since sometimes we do need something quick. Tacos for dinner always are a nice option. Plan ahead and have this dry seasoning mix made up to have on hand. Use 3 tablespoons of the mix with your pound of ground meat and 1/2 cup of water and you’re good to go. But that got me thinking about more of a marinade like the fajitas had. Even though I don’t own a grill, I used my grill pan and got to experimenting. Fajitas do have a similar flavor profile to tacos, however, the main difference with tacos and fajitas is that the fajitas are grilled. Here is my version/take on Portobello Fajitas, almost as good as the ones I had.

Ingredients – Portobello Fajitas

• Portobello Mushrooms – I love all mushrooms, however, Portobello mushrooms are great for this recipe because they’re larger and sturdier on the grill. People often describe Portobellos as more ‘steak-like’.
• Peppers, a mix of colors – Use whichever color bell peppers you like. Green peppers for some reason cause me to burp up afterwards, so I opted for a mix of red and orange. (Trader Joe’s sells peppers for a set price versus/pound and are more affordable).
• Red Onion – The red onion makes the dish prettier, however, a sweet Vidalia onion would work well too.
• Marinade – Olive oil, lime juice, a smidge of honey, chili powder, cumin, paprika, and black pepper. Opting for fresh garlic and onions, however, you can always use garlic powder and/or onion powder (like my dry seasoning mix) if you prefer and/or don’t have fresh on hand.
• Tortillas – Corn or flour, homemade or store bought, you do you!
• Toppings – Guacamole and/or Avocado, Sour Cream/Greek Yogurt, Pico de Gallo, Avocado Crema – are there really ever too many toppings?

How To Make Portobello Fajitas

Portobello fajitas come together with just a little preparation. The hardest part might be slicing your veggies or waiting for them to marinate. Grill and/or sauté to perfection and you’ve got yourself a meatless meal that is sure to satisfy!

1. Make the marinade: In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, paprika, pepper and garlic.
2. Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let it sit for at least 30 minutes. You can marinate the onion and peppers overnight for a longer marinate. However, the mushrooms will not hold up. I opted for a quick 30-minute marination (as seen in the picture) and the flavor does not disappoint!
3. Use some of the marinade (as it contains oil) to heat in a large cast iron skillet and/or grill pan. Add the peppers, onion, and mushrooms and cook, tossing often, until the peppers, onion, and mushrooms soften and start to char/’grill’, about 6 to 8 minutes.
4. Warm the tortillas and you’re ready to assemble!
5. To assemble, add a few mushrooms on a tortilla with the peppers and onions. Top with cilantro and a few slices of avocado. If you’re using guacamole, I prefer to add that on the tortilla first. Same with the sour cream. However you assemble/prepare your fajitas, eat and enjoy! I opted to keep these fajitas completely vegan, however, if you’d like to add some cheese and even an alternative animal protein, I challenge you to try them as I’ve created them. The flavors do not disappoint.

Tasty Serving Suggestions:

• Homemade Guacamole
• Pico de Gallo
• Pickled Red Onions
• Homemade Chimichurri

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