Portobello Fajitas (30 minute!)

We've been on the road a lot this summer (LOVE road trips!) and just got home from three incredible weeks in my favorite place on earth - Yellowstone!! 🌲 It's like a magical wonderland where every day feels like a new, amazing adventure. The mountains, pine trees, and fresh air completely fill my soul and refresh my inner being. So after a much-needed break, I'm back in action combining two of my very favorite things - mushrooms and Mexican food!

These simple fajitas are always an easy, satisfying dinner, and great for busy weeknights. (You can also prep the veggies and make the taco seasoning ahead of time for an even quicker throw-together!) The recipe calls for two bell peppers but I used four different colors, taking only 1/2 of each pepper. Love those pretty plant rainbows! 😉 For a different variation, try some garlic and/or chipotle - YUM. Then personalize them with your own favorite toppings (I love pico de gallo and guacamole!)

Portobello Fajitas (30 minute!)

  • 2-3 large portobello mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 Tbsp. taco seasoning (see below)
  • Juice of 1/2 lime
  • 1 Tbsp. olive oil (sub water/broth for oil-free)
  • 6 corn tortillas (or other tortilla)
  • Toppings of choice: avocado/guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast (I use this brand)

For the taco seasoning - yields about 3 Tbsp.
  • 1 Tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper (optional - if you like heat)

  • Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
  • Thinly slice bell peppers and onion.
  • Make taco seasoning if necessary (combine all ingredients in a bowl).
  • In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
  • Add mushrooms and 1 Tbsp. taco seasoning.

For The Full Instructions, See Full Recipes (Thank You): thegardengrazer.com

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