Portobello Fajitas

Share This:

I do not like mushrooms! I’ll eat them if the flavor isn’t too powerful but I prefer not to. Enter portobello mushrooms, I have been won over. Today I made another batch of portobello fajitas, a pasta bake containing portobello’s, and I’m baking some portobello slices now as well.

I have heard a lot of people commenting about mushrooms being a good stand-in for meat but as a former mushroom hater I wasn’t having it. Now I can see it! I’m reformed and embrace the mushroom, especially served like this.

Portobello Fajitas

Ingredients

  • 1 Portobello Mushroom
  • 1/2 an onion cut into slices
  • 1 bell pepper cut into slices
  • 1 cup veggie broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • a generous shake of salt
  • 1 tsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 tbsp balsamic vinegar

Do

  1. Remove the stem and slice mushrooms. (If you are making Portobello steaks you can leave just remove the stem).
  2. Mix the remaining ingredients together and allow the the mushroom and veggie slices to soak in the marinade for 30 minutes or so.
  3. Broil the mushroom and veggie slices for 4-5 minutes then flip and broil for 4-5 more minutes.
  4. Remove from oven and allow to cool slightly.

Serve

These are great served in a warm tortilla. I love them even more with fresh guacamole and salsa but they are good plain too. You could also top a salad with these and even add roasted corn! YUM!

Does this look like a steak fajita or what? Have you embraced the shroom and if so how do you like it?

Related Posts Plugin for WordPress, Blogger...

Comments

  1. That looks delicious! I have come to love portabellos as well. Sometimes I even find myself craving them. It is a very good tasting stand in for meat. Thanks for sharing!

  2. Welcome to the wonderful world of (portobello) mushrooms!!

  3. I, too, used to hate mushrooms, but now I enjoy them! Shitakes are my favorite, but I like baby bellas, too. I recently found out that I’m severely vitamin D deficient, so I’ve begun to eat mushrooms weekly since mushrooms are a great source of vitamin D! I have a question for you – with the big portobello mushrooms, do you scoop out the dark stuff on the underside of the mushroom, or leave it there? I’ve used both approaches in cooking them, but just wondering what you did for these fajitas.

  4. Yum, yum, yum…it is almost lunch here and those look so good!

  5. Hmmm… Interesting. I have a hubby who gags at the sight of mushrooms, but if he doesn’t know it’s in there (if I don’t put too much in, say, a sauce) he can handle it. I should try this recipe to see if I can reform him, at least on Portobellos. I noticed he does better if I scrape off and rinse the underside “gill” like parts before adding them.

  6. Oh my gosh, these look soooo good!! I’m so happy to have found your blog. Pinning this recipe. 🙂

  7. I am in the same camp as you on the mushrooms….though I do think they are delicious done certain ways – and this looks awesome! Portobello burgers can be good but they have to be cooked properly…too many times I’ve had a soggy mess! 🙂

  8. I tried this receipe with my family – husband, kids (11, 7, 2) and honestly was not hopeful the kids would eat it. Much to my surprise they ALL LOVED it! My son (age 7) had 4 fajitas and the 2 year old finished off 3. I am so excited about your recipes and blog! thank you!!

  9. I hate mushrooms as well. Will have to try this one & see if I can sneak a few into my diet.

  10. Do you broil the peppers and onions with the mushrooms?

What do YOU think?

%d bloggers like this: