Print
portobello fajitas

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, you'll get new recipes from us each week.

Name(Required)
This field is for validation purposes and should be left unchanged.

portobello fajitas

Mushroom Fajitas with Cashew Queso Blanco

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: dinner, recipe, main, fajitas
  • Method: Stove Top
  • Cuisine: American, Tex-Mex, Mexican Inspired
  • Diet: Vegan

Description

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!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: dinner, recipe, main, fajitas
  • Method: Stove Top
  • Cuisine: American, Tex-Mex, Mexican Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: dinner, recipe, main, fajitas
  • Method: Stove Top
  • Cuisine: American, Tex-Mex, Mexican Inspired
  • Diet: Vegan
Scale

Ingredients

  • 3 portobello mushrooms, stems removed and sliced 1/2-inch thick
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 2 minced garlic cloves
  • 2 medium onions, thinly sliced
  • 2 poblano peppers, sliced
  • 2 red bell peppers, sliced
  • 2 teaspoons dried oregano
  • 1/4 teaspoon smoked paprika
  • 2 teaspoons fresh lime juice
  • Tortillas, for serving
  • Red Salsa, Jalapeno Salsa and Guacamole, for serving

Cashew Queso Blanco

  • 1 cup cashews, soaked for 15 minutes in boiling water (this makes it easier to blend)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water
  • 1 heaping tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 (4 ounce) can roasted green chilis

Instructions

  1. Preheat oven to 350 degrees F. Toss mushrooms with 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1 tablespoon oil, garlic cloves and 1/4 teaspoon salt. Spread in a single layer on a greased baking sheet (or silpat-lined or parchment-paper lined) Bake for 15 minutes, then remove
  2. Heat a large skillet (or, for best results, a griddle or cast-iron griddle) over medium-high heat. Add the oil to the griddle along with the onions. Cook, stirring often, until onions are softened, about 10 minutes.
  3. Add the sliced peppers, remaining 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, oregano, and paprika. Cook, stirring often, for 10 minutes until peppers are cooked down and lightly charred on the edges. Stir in the cooked mushrooms and lime juice. Season to taste, adding more salt, as desired.
  4. For the Cashew Queso Blanco: Place the drained cashews, lemon juice, water, nutritional yeast, salt and canned chili peppers until very creamy and smooth. Season to taste, adding more salt and nutritional yeast, as desired.
  5. Warm tortillas and fill with the fajita filling and toppings of choice: Cashew Queso Blanco, Salsa and Guacamole.

Notes

  • I highly recommend a griddle or cast-iron griddle for this recipe. Testing it in both a griddle and a skillet, the griddle produced the classic char on the ends of the peppers and onions that a skillet didn’t.
  • The lime juice addition is optional, but I find that it provides a nice balance to the smoky fajitas.
  • For a gluten-free recipe, use corn tortillas.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Flipboard