Portobello Fajitas Recipe

Name: Portobello Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 portobello mushroom caps (about 1 lb., 2 oz.), gills removed; 3 tablespoons grapeseed oil; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ancho chile powder; 1 small yellow onion, thinly sliced (about 1 cup); 1 small red bell pepper, seeded and thinly sliced (about 1 cup); 1 small yellow bell pepper, seeded and thinly sliced (about 1 cup); 1 medium poblano chile, thinly sliced (about 1 cup); 1 teaspoon kosher salt; 8 6-in. corn tortillas; 8 lime wedges, for serving; Mexican hot sauce, for serving, optional

Servings: persons

6 portobello mushroom caps (about 1 lb., 2 oz.), gills removed
3 tablespoons grapeseed oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ancho chile powder
1 small yellow onion, thinly sliced (about 1 cup)
1 small red bell pepper, seeded and thinly sliced (about 1 cup)
1 small yellow bell pepper, seeded and thinly sliced (about 1 cup)
1 medium poblano chile, thinly sliced (about 1 cup)
1 teaspoon kosher salt
8 6-in. corn tortillas
8 lime wedges, for serving
Mexican hot sauce, for serving, optional

1
Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat.
2
Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes.
3
Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 portobello mushroom caps (about 1 lb., 2 oz.), gills removed, 3 tablespoons grapeseed oil, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ancho chile powder, and more.

Yes, Portobello Fajitas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions