Grilled Portabello Mushroom Fajitas
Grilled Portabello Mushroom Fajitas- marinated portabello mushrooms give these plant-based fajitas delicious meaty texture. Easy to make and ready in just 30 minutes!
Grilling season has officially arrived! I’m excited even though we still don’t own a grill. I’m sure most people think if you don’t eat meat then there’s no reason to own a grill, but I disagree. There are plenty of plant-based foods you can grill, like these portobello fajitas.
If you’re like us and can’t afford a grill at the moment, then you might consider a grill pan as a cheaper option.We’ve had our cast iron grill pan for years and it works great. Maybe not quite as good as an open flame on the grill but hey, sometimes you have to make do with what you have.
Grilled Portobello Mushroom Fajitas Ingredients
The best part about these fajitas is that you don’t need much to make them!
- Portobello Mushrooms– these are my favorite variety to use because of their thick meaty texture. However, I’ve made them shiitake mushrooms and cremona mushrooms and they still come out great. Just keep in mind that the smaller mushrooms might survive on a real grill.
- Bell Peppers– true to any fajitas, bell peppers are a must. Feel free to use whatever color you prefer!
- Onion– I like to use red onion for it’s deeper flavor but you can also use yellow or white.
- Tamari– I know tamari sounds like a weird addition here but trust me, it works. Using it for the base of the marinade enhances the umami flavor of the mushrooms.
- Smoked Paprika, Chili Powder, and Cumin– this blend of spices is my go-to for Mexican based dishes as it brings out the perfect savory, smoky notes that compliment the other ingredients so well. If you like spice you can substitute chipotle powder for the smoked paprika or add cayenne.
- Toppings– what would a fajita be without toppings? Guacamole, salsa, (dairy-free) sour cream, cilantro, and cashew cheese sauce are our personal favorites.
How to Make Grilled Portobello Fajitas
- Slice the portobellos then place them in a large bowl. Whisk together the marinade and pour over top. Allow to sit while you prepare the rest of the ingredients.
- When ready to serve, heat the grill to medium-high. Add the peppers, onions, and mushrooms then cook for just a few minutes on each side, until slightly tender but still crisp. Or longer if you prefer them softer.
- Serve with warm tortillas, finish with desired toppings, and enjoy!
Served with a side of chips n’ guac, these fajitas make a perfect quick and easy weeknight meal. I hope you get a chance to try them. Have a great weekend, friends!
Grilled Portobello Mushroom Fajitas
- 4 large portobella mushroom caps, sliced into 1-inch strips
- 2 tablespoons tamari, or soy sauce
- 2 tablespoons avocado oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3 bell peppers, cored and sliced into 1/2-inch strips
- 1 onion, halved and sliced
- 10 tortillas
- In a large bowl, add the sliced mushrooms. Whisk together the marinade (tamari, oil, lime juice, cumin, paprika, and chili powder) in a separate small bowl. Pour the marinade over top of the mushrooms then toss until they are evenly coated. Set aside to marinate while you prepare the rest of the ingredients, or for at least 10 minutes.
- Warm a grill or grill pan over medium-high heat. Add the mushrooms, peppers and onions then cook for about 2-3 minutes, on each side, until peppers are slightly tender but still crisp. Serve cooked filling with warm tortillas and desired toppings, and enjoy!