Description
Whip up these portobello mushroom fajitas for a seriously tasty dinner that’ll make your taste buds dance with Mexican-inspired flavor. Sizzling strips of meaty portobello mushrooms wrapped in warm tortillas create a delicious vegetarian meal that satisfies even the hungriest crowd.
Ingredients
Scale
Main Ingredients:
- 3 large portobello mushrooms
- 3 bell peppers
- 1 large red onion
- 2 limes
- 2 ripe avocados
- 1 jalapeño
- Tortillas
Supporting Ingredients:
- ½ cup fresh cilantro
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
Seasoning and Finishing Ingredients:
- Salt
- Pepper
- 1 clove garlic
- Sliced jalapeños
- Salsa
- Vegan sour cream
- Pickled onions
Instructions
- Slice 3 portobello mushrooms into thick strips. Mix lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper in a bowl. Coat mushroom strips thoroughly in marinade.
- Heat 1 tablespoon olive oil in a large skillet at medium heat. Add sliced red onions and bell peppers. Sauté for 5-7 minutes until vegetables are soft with slight char.
- Heat another skillet with olive oil over medium heat. Add marinated mushroom strips. Cook 5-6 minutes, stirring occasionally, until mushrooms brown and become tender.
- Combine cooked mushrooms with sautéed vegetables. Sprinkle ½ cup chopped cilantro over the mixture. Squeeze fresh lime juice to enhance flavors.
- Mash 2 ripe avocados in a bowl. Mix in 1 minced garlic clove, 1 finely chopped jalapeño, lime juice, and salt. Blend until smooth with some chunks remaining.
- Warm tortillas in a skillet or over open flame until slightly charred. Fill tortillas with mushroom-vegetable mixture. Top with fresh guacamole and optional garnishes like salsa or pickled onions.
Notes
- Cook portobello mushrooms in batches to ensure they brown nicely and don’t steam, which prevents soggy texture.
- Experiment with additional vegetables like zucchini or corn to add more depth and variety to your fajitas.
- Customize the spice level by adjusting chili powder in the marinade and jalapeño seeds in the guacamole.
- Choose corn tortillas for a gluten-free option, and swap out ingredients to make the dish vegan or vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg