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Portobello Mushroom

Portobello Fajitas

March 22, 2012 by Holly Yzquierdo 16 Comments

Portobello Fajitas

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?

Portobello Fajitas

Portobello Fajitas

Plant based fajitas for everyone, even if you don't like mushrooms!

Prep Time 40 minutes
Cook Time 5 minutes
Total Time 5 minutes

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

Instructions

  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.

Notes

Serve in a warm tortilla with fresh guacamole and salsa.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Filed Under: Main Dish Recipes, Mexican Food, On the Grill, Recipes Tagged With: Dairy Free, Meal Plans, Menu Plan, Mexican Food, Planning, Plant Based Diet, Portobello Mushroom, Recipes, Vegan

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