Portobello Mushroom Fajitas
Easy 30-minute portobello mushroom fajitas with smoky marinade! Tender mushrooms, peppers, and onions in warm tortillas. Perfect vegetarian weeknight dinner option.
Equipment
- small bowl
- large bowl
- whisk
- spoon
- large skillet or cast-iron pan
- knife
- cutting board
- measuring spoons
Ingredients
Marinade
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Fajitas
- 3 large portobello mushroom caps stems and gills removed
- 1 large yellow onion sliced into 1/2-inch strips
- 1 large red bell pepper sliced into 1/2-inch strips
- 1 large green bell pepper sliced into 1/2-inch strips
- 8 medium flour tortillas
- sour cream for serving
- fresh cilantro chopped, for serving
Instructions
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of garlic powder to create the marinade.
- Carefully scrape out the dark gills from the underside of 3 portobello mushroom caps using a spoon, then slice the caps into 1/2-inch thick strips. Place the strips in a large bowl.
- Pour the marinade over the mushroom strips and toss gently until they are evenly coated. Let them marinate for 10 minutes at room temperature.
- While the mushrooms marinate, heat a large skillet or cast-iron pan over medium-high heat. Add the sliced onion and bell peppers and cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and have some charred spots. Transfer the vegetables to a plate.
- Add the marinated mushrooms to the same hot skillet. Cook for 5-7 minutes, without moving them too much, until they are deeply browned and tender.
- Return the cooked peppers and onions to the skillet with the mushrooms and toss everything together to combine and heat through, about 1 minute.
- Warm 8 flour tortillas by heating them in a dry skillet for 30 seconds per side or wrapping them in a damp paper towel and microwaving for 30 seconds until pliable.
- Serve the fajita mixture immediately with the warm tortillas, along with sour cream and fresh cilantro for topping.
Notes
Let mushrooms marinate for 10 minutes at room temperature for best flavor.