Do you guys remember me mentioning these Vegan Portobello Mushroom Fajitas awhile back?! I made them the night I hosted three large, meat-eating men for dinner and I was pretty nervous to serve them an almost entirely plant-based meal. I even found out after all the guys sat down to eat that one of them doesn’t like mushrooms! Gulp.
BUT…thankfully they loved these fajitas! The marinade for the mushrooms is so simple to make and extremely flavorful from fresh lemon juice, vegetable broth and tons of spices. Then when you add the mushrooms, which have soaked up all the spices, to the sautéed onions and peppers, everything gets a spicy, southwest kick! Place the cooked veggies on your favorite tortillas or a bed of lettuce and top everything off with fresh salsa, guacamole, and cilantro, and you’ll be in plant-based fajita heaven!
Another thing I love about these Portobello Mushroom Fajitas is how versatile they are for different diets. You can serve them with corn tortillas to make them gluten-free or offer shredded cheddar cheese and sour cream as toppings for others.
Ever since I’ve discovered this marinade I’ve made these Vegan Portobello Mushroom Fajitas multiple times, so I’m excited to finally share the recipe with you all today! I hope you enjoy them as much we do!
- 4 portobello mushrooms, cut in half and sliced
- 4 bell peppers, cut into strips
- 2 large onion, sliced
- 6-8 Tortillas
- Marinade for Mushrooms:
- ¼ cup lemon juice
- ¼ cup veggie broth
- 1.5 tsp salt
- 1 T oregano
- 1 T cumin
- 2 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. red pepper flakes
- Whisk the marinade ingredients together in a bowl. Place the sliced portobello mushrooms in a large plastic bag and pour the marinade into the bag. Zip the bag up and shake the bag to get all the mushrooms coated in the marinade. Place the bag in the fridge for a few hours to allow the mushrooms to soak up all the spices.
- In a large skillet coated with non-stick cooking spray, sauté the sliced onions until translucent. Add in the bell peppers and sauté for about 5 more minutes. Lastly add in the mushrooms and marinade and sauté until the mushrooms have softened.
- Serve the pepper and mushroom mixture warm over tortillas with salsa, guacamole and cilantro.