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Portobello Fajitas
Portobello mushrooms are severely underrated. They’re low in calories, cholesterol, and fat while still providing important nutrients like potassium and vitamin D and giving you that hearty, satisfying edge. They take the place of beef or chicken in this recipe, so it’s perfect for serving to your vegetarian friends.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Entrées
Ingredients
Scale
- Seasoning
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon cayenne pepper
- Filling
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 8 mini bell peppers, sliced, plus additional whole bell peppers for garnish, if desired
- 1 onion, chopped
- 6 large portobello mushrooms, trimmed and sliced
- 1 tablespoon lime juice
- Salt and pepper
- 6 corn tortillas
- Avocados, sour cream, and shredded cheese, for serving (optional)
Instructions
- For the seasoning: In a large bowl, combine the chili powder, oregano, onion powder, garlic powder, paprika, cumin, salt, lemon pepper, and cayenne pepper.
- For the filling: In a large skillet, heat the olive oil over medium heat. Add the bell peppers and Cook for about 2 minutes.
- Add the mushrooms and seasoning mix. Stirring occasionally, cook for another 7 to 8 minutes or until softened. Add the lime juice, season with salt and pepper, and turn off the heat.
- Spoon the fajita mixture into the center of the tortilla, and serve with toppings of your choice, like avocados, sour cream, and shredded cheese.
