Portobello Fajitas Recipe

Fajitas make for a surprisingly easy and nutritious one-skillet meal. Now recipe developer and wellness consultant Miriam Hahn has turned us onto this recipe for fajitas that swaps in portobello mushrooms instead of the meat you might otherwise use. "When I started eating plant based," Hahn tells Tasting Table, "I realized that mushrooms can be used in place of meat in several dishes." This is especially true of portobello mushrooms, given their meaty taste and substantial mouthfeel. So then why not slice some up and use them as the "meat" in your fajitas? 

Why not, indeed, when mushrooms are such exceptional nutritional specimens? "Mushrooms are very medicinal," Hahn explains, and they "contain several compounds that very good for immunity and overall health," including "B vitamins, magnesium, folate, and zinc, along with lots of fiber." But what Hahn really loves about this dish is that you can have it as is, "or you can add beans or rice." And the mushroom mixture doesn't have to be used for fajitas. If you're more in the mood for a taco, then use it to fill taco shells. Likewise for burritos, tostadas, and salads. "I love recipes with lots of options," Hahn explains, and this one has the extra added advantage, which is that "no one will miss the meat!" 

To make Hahn's recipe for portobello fajitas, you may need to hit up the produce section of your grocery store because you're going to need a few fresh veggies, including garlic cloves, bell peppers (sliced thinly), portobello mushrooms (which Hahn will explain how to prep), and an avocado, not to mention fresh tomato and cilantro for topping if desired. Spice-wise, you'll need cumin, garlic powder, smoked paprika, and salt. And to make this Mexican stir-fry into plant-based fajitas, you will need eight 10-inch tortillas, warmed up according to the manufacturer's instructions. You'll also need 1 tablespoon of oil to stir fry the onion, garlic, and bell peppers. Optional toppings include freshly chopped cilantro, chopped or sliced jalapeño peppers, freshly diced tomato, and a squeeze of lime. 

To clean and prep your mushrooms, you'll want to start by wiping off any dirt you see with a damp paper towel; this is preferable to rinsing mushrooms under water, which can make them soggy and slippery. Dab the mushrooms dry, and remove the stem of each — just pull it off, Hahn advises. Then use a spoon to scrape out the "gills" on the underside of the mushrooms (as shown). After scraping, slice the remaining mushroom flesh into thin slices. 

Place a medium- to large-sized skillet on the stove, add the tablespoon of oil, and turn the heat source to medium-high. First add the peppers and onions, and allow them to soften for a few minutes, stirring occasionally. Then add the garlic to the frying pan, and continue cooking for a total of five minutes, stirring frequently.  Stirring frequently is particularly important once you add the garlic, Hahn explains, because the garlic can scorch if allowed to remain in contact with a hot surface for more than a few seconds.

After the peppers, onions, and garlic have cooked for five minutes, add the mushrooms, the cumin, the garlic powder, the salt, and the smoked paprika. Cook for 10 more minutes, stirring frequently. You'll know you're doing it right because of how good those spices smell as they toast in the skillet. When you're ready to serve your fajitas, warm your tortillas briefly in the microwave or oven. While they're warming, peel and thinly slice the avocado. Layer the mushroom mixture on the tortillas, then add thinly sliced avocado. Complete with add any of your optional toppings, and you're ready to enjoy a delicious, plant-based meal!