Portobello Fajitas are a delicious meatless meal. Tender thick slices of fajita-seasoned portobello mushrooms tucked into toasty-warm yellow corn tortillas and topped it with charred peppers and onions, fresh avocado, tomatoes and cilantro. So satisfyingly filling, you won’t even miss the meat!
Lately, I’ve been craving vegetables any way I can get them.
I want them for breakfast, lunch, dinner, roasted, stir-fried and/or in salads. And today I had the BEST vegetarian fajitas! I tucked thick slices of fajita-seasoned portobello mushrooms into toasty-warm yellow corn tortillas and topped it with charred peppers onions and fresh avocado, tomatoes and torn cilantro leaves. It was pretty spectacular.
I’m seriously considering a vegetarian diet, but I think I’d miss bacon too much.
To make These Portobello Fajitas You Will Need:
- olive oil
- red bell pepper
- green bell pepper
- large yellow onion
- portobello mushroom caps (about 12 ounces)
- fajita seasoning
- yellow corn tortillas
Start by slicing 1 green and red bell pepper plus a large yellow onion into thick strips.
Next, heat 1 tablespoon of oil in a large, 12-inch cast iron skillet over medium to medium-high heat until it glistens. Then add in all of the peppers and onions in at once and season with a generous pinch of kosher salt.
Next, toss the vegetables around to coat in the oil and then let them cook, undisturbed for 3 to 4 minutes.
Quickly toss and repeat until the peppers and onions have good char and have softened a bit but are still slightly firm. Next, transfer them to a bowl, cover with foil to keep warm and set off to the side.
Now for the mushrooms!
Meanwhile, wipe 12 ounces (about 4) Portobello mushroom caps with a slightly damp cloth and remove the stem.
Removing the gills is up to you. I leave them.
Then slice into 3/4 inch strips.
Next, in a large bowl add 2 tablespoons of oil, the juice of a small lime and 2 tablespoons fajita seasoning.
Whisk or stir to combine.
Add in the portobellos…
…then use a rubber spatula to gently toss them into the fajita seasoning mixture.
In the same skillet the vegetables were cooked in, add a teaspoon more of oil and add in the mushrooms. Cook on medium heat, tossing only occasionally until they are tender but still hold their shape and are a bit firm. Kind of like the peppers and onions.
Remove off of the heat and start building your fajita tacos.
While all of this was going on, I quickly warm these tortillas in a dry skillet, over medium heat. I just heat one at a time for about 3o to 40 seconds a side. For more of a crispy shell, keep them in the skillet a little longer.
Stack 2 to 3 portobellos onto a couple shells.
Top with the peppers and onions and any other topping your heart desires.
Lastly garnish with tomatoes, avocados, cilantro leaves and wedges of lime. However, I also like to serve jalapeños, pepper jack cheese and sour cream therefore dress these up however you prefer.
Here’s a closer look at those portobellos and the peppers and onions. Gorgeous, right?
I mean, who even needs meat?? Because this girl doesn’t.
With that said, I do like my steak and chicken fajitas, these portobello fajitas are right up there with them. Meaty, filling and full of flavor.
FOR THE FAJITAS:
- olive oil
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large yellow onion, sliced
- 4 portobello mushroom caps, about 12 ounces, stems removed and sliced 3/4 of an inch thick
- 1 lime, juiced
- 2 tablespoons fajita seasoning
- 12 soft corn tortillas, pan-toasted or warmed
- sliced avocado
- diced tomatoes
- sliced jalapenos
- cilantro leaves
- Drizzle a tablespoon of oil into a 12-inch cast iron skillet and pre-heat over medium-high heat. Once the pan is very hot, add in the peppers, onions and a generous pinch of kosher salt.
- Toss them in the oil and cook until edges are caramelized and the vegetables are tender yet firm still. About 10 to 15 minutes. Transfer the cooked peppers and onions to a bowl and cover with foil.
- Meanwhile, in a large bowl mix together the 2 tablespoons of oil, the lime juice and fajita seasoning. Gently toss the sliced mushrooms into the fajita mixture.
- Add a teaspoon more of oil into the same skillet that the peppers and onions were in, add in all of the mushrooms and cook until soft, yet firm and saucy.
- While the mushrooms are cooking quickly warm/toast up the corn tortilla (30 seconds to a minute per side depending on if you want them soft or crispy).
- Place a few strips of the mushrooms on the corn tortillas, top with peppers, onions and any other toppings your heart desires.
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