Portobella Mushroom and Poblano Fajitas are an easy weeknight meal. The vegetables are marinated in a citrus marinate and served with a simple homemade guacamole.
When I think of fajitas, this first thing that comes to my mind are those sizzling vegetable fajita platters served at my local Mexican restaurant growing up. I remember when I first became vegetarian over 10 years ago, fajitas were one of the only options for me at my local Mexican, more like tex-mex, restaurant. I recently remembered those sizzling fajita platters and realized that it had been a really long time since I had some fajitas.
These Portobella Mushroom and Poblano Fajitas are a quick and easy meal that’s perfect for busy weeknights. Sliced baby portobella mushrooms, white onion and poblano peppers marinate in an olive oil and citrus marinade. As the veggies marinate, they are infused with the bright citrus juice. I like to marinate the vegetables for at least 1 hour. After the vegetables have been infused with the marinade, they only take about 10-15 minutes to cook.
I like to serve these fajitas with a big scoop of guacamole, fresh cilantro and a big squeeze of fresh lime juice. While the mushrooms and peppers are cooking, make a quick batch of guacamole. I don’t think my local restaurant served guacamole with their fajitas, but I think guacamole is a must for these fajitas!
You can serve this with corn or flour tortillas. I went for corn tortillas to keep the recipe gluten-free.
- ¼ Cup Olive Oil
- ¼ Cup Lime Juice
- 2 Tablespoons Orange Juice
- 2 Garlic Cloves, grated
- ½ Tsp Cumin
- ¼ Tsp Chili Powder
- ¾ Tsp Salt
- ¼ Tsp Black Pepper
- 12 ounce package Baby Portobella Mushrooms
- 3 Large Poblano Peppers, seeded and thinly sliced
- 1 Medium White Onion, thinly sliced
- 2 Large Avocados
- ½ lime juiced
- Pinch Sea Salt
- Chopped Cilantro, optional
- Warm Tortillas, either corn or flour
- Fresh Cilantro
- Lime Wedges
- In a small bowl, mix together all the marinade ingredients. Set aside until needed.
- Use a damp clean to clean the mushrooms. Remove the stems and scrap out the gills. Thinly slice the mushrooms.
- In a large ziplock gallon size bag, add the sliced mushrooms, sliced poblano peppers and onion.
- Pour the marinade over the vegetable. Seal the bag a mix until the marinade has evenly been distributed. Refrigerate for at least 1 hour.
- Drain the marinade from the vegetables. In a large skillet heat a drizzle of olive oil over medium high heat. Once hot, add the marinated vegetables and cook 10-15 minutes, until the mushrooms have softened and the peppers turn a dark green.
- Season with salt and pepper if needed.
- While the vegetables are cooking, make the guacamole. Slice the avocados in half and remove the pits. Scoop the avocado flesh into a bowl. Mash with a fork. Season with lime juice and salt. Add chopped cilantro if using.
- Serve the fajitas with the accompaniments on the side. Serve with the warmed tortillas, the guacamole, chopped cilantro and lots of fresh lime juice.