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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The best mushroom fajitas! Incredibly flavorful portobello fajitas with peppers and onions. Vegan and easily gluten-free– these portobello mushroom fajitas are a must make!
Coming into the new year with a sizzling new recipe– mushroom fajitas! If you love my simple oven roasted fajitas or veggie fajita enchiladas then you’ll love this mushroom-packed version. With brightly colored bell peppers, portobello mushrooms and a simple cashew queso blanco sauce.
I think I’ve finally cracked the code on how to get perfect fajitas at home– and that is using a griddle to cook them! Once I had this a-ha moment, it felt so silly because of course that’s the best way! Using a griddle increases surface area which means you get maximum caramelization of the fajita vegetables. This translates to golden brown on the outside and tender on the inside hunks of vegetables.
You have to try these! They are so incredibly delicious, especially with my simple cheesy cashew sauce.
Make sure to scroll down to the recipe card for the full set of ingredients and directions. These weeknight fajitas come together quickly, thanks to a handful of ingredients:
I highly recommend portobello mushrooms in this recipe over other mushrooms as they are meatier and can stand up better to the peppers and onions. If you can only find (or have!) button mushrooms, then you won’t need to cook them as long in the oven. The oven step helps to dry the mushrooms slightly so they are browned on the outside when cooking in the griddle and not watery.
For additional protein and fiber, I sometimes serve these with a generous scoop of black beans on top. Pinto beans also work, as does a smear of refried beans on the bottom!
Any toppings work on these portobello fajitas– I prefer my red blender salsa, jalapeño salsa and cashew cheese (the perfect pairing of smoky, spicy and cooling!) but you can also use store bought shredded cheese or sour cream if desired.
Here’s a quick overview of the process with photos. Full directions in the recipe card at the bottom!
This step helps to release some of the water that’s naturally in the mushrooms. If you’re in a time-crunch, you can skip it– but this process will make for the best portobello fajitas! Season with garlic, seasonings and olive oil, then roast for 15-minutes.
A large griddle is best for this as it provides a large surface area to allow all of the peppers and onions to brown nicely. If you don’t have a griddle, then a large skillet pan will work instead. Add in the cooked mushrooms and a squeeze of fresh lime juice!
If you want to add in the cheesy cashew sauce, place all of the ingredients into a blender or food processor and process until well-combined and smooth.
Lightly griddle the tortillas either over a gas flame or an ungreased skillet, then top with fajitas and whatever toppings you are using.
After making different versions of fajitas over the years, the key is not crowding the peppers and onions in the pan! This makes them steam, instead of brown. Therefore I highly recommend a large griddle pan, like the cast-iron one I’m using, or a similar large pan.
Precooking the mushrooms in the oven also allows for a heartier mushroom! This prevents any sogginess that can sometimes happen when cooking mushrooms in a pan. I don’t recommend skipping this, but if you are short on time, then I recommend cooking the mushrooms first in the skillet until almost browned, then removing and cooking the peppers and onions. When almost finished, add the mushrooms back in.
Make sure to clean your mushrooms well before cooking; I do remove the stems but keep the gills on! That’s a personal preference and up to you.
Lastly, this recipe is easily doubled (or tripled) but may need to be done in batches so the vegetables can brown.
Peppers and onions are a classic ingredient, but this mushroom fajitas recipe is customizable to whatever vegetables you like! Zucchini and squash are also great fajita vegetables because the break down and easily brown on the outside.
Your favorite taco toppings will also work on fajitas! I love a mix of smoky, spicy and cooling which is why I prefer to serve these alongside my rojo salsa, my jalapeno salsa and my cashew cheese.
When making these for my family, I typically serve them with warmed black beans and cilantro lime rice!
The best mushroom fajitas! Incredibly flavorful portobello fajitas with peppers and onions. Vegan and easily gluten-free– these portobello mushroom fajitas are a must make!
Cashew Queso Blanco
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(one comment) leave a comment
Wow are these good! I used New Mexico chili powder so it had quite a kick. We all loved the jalapeno salsa with this….and will be using it on a few other things! Thanks for another “keeper” recipe.
★★★★★