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Portobello Mushroom Fajitas

We’re kicking off a new week with these vegan and Paleo Portobello Mushroom Fajitas!

These look like steak fajitas, right? It’s nearly impossible to tell that these are vegan . . . and Paleo. This is a Paleo food blog, after all!

As you can probably tell by the title of this post, these fajitas are made with portobello mushrooms. At first, I wasn’t sure these would turn out very well. I kind of expected the mushrooms to taste like, well, mushrooms. But they didn’t.

They tasted like steak!

You probably don’t believe me. Hear me out, please! Mushrooms are great at absorbing flavor from the ingredients around them. That’s why they’re so good on pizza — they absorb all the grease . . . 😉 In this recipe, the mushrooms absorb all sorts of goodness from the spicy fajita seasoning, the roast-y bell peppers, and the sweet onions. They’re delicious. So delicious, in fact, that I nearly ate the whole batch without sharing.

Don’t judge me. I’m sure you would do the same! These fajitas are:

  • Paleo
  • Vegan
  • Vegetarian
  • Super flavorful
  • Super fresh
  • Stinkin’ easy

I asked my dad to sample these, and he actually thought the mushrooms were meat! If this recipe fooled him (he’s kind of a meat snob, haha), it will definitely fool you.

I actually used to hate mushrooms: I turned my nose up at their super-slimy texture and weird flavor. The fact that they were fungi kind of grossed me out. Recently, though, I’ve warmed up to them! This recipe was sort of the threshold for all things mushroom, and now I’m a bit obsessed. I love how meaty they are — but they’re completely vegan! Who wants to see more mushroom recipes on the blog? I’m thinking of some stuffed mushrooms, maybe . . . or possibly portobello burger buns? Please tell me in the comments below!

These Portobello Mushroom Fajitas are Paleo and vegan, but you wouldn't know it! Click To Tweet

Besides the fact that these fajitas are vegan (um, you can’t tell), they’re also Paleo and Whole30! This is the third Whole30 recipe I’ve shared in a row, after this minty green chia smoothie and these egg roll buddha bowls . . . don’t worry, I’ve got a decidedly UN-Whole30 dessert coming your way this week!

Another thing I love about these fajitas is how versatile they are. You could throw them in some shells for easy tacos, on top of tortillas for easy tostadas, or on top of some greens for an easy salad. Key word: easy. The fact that they’re vegan and Paleo means they’re an easy crowd-pleaser too, since everyone will eat them! These could function as a great appetizer at your next party. *wink wink*

I love topping these “steak” fajitas with fresh cherry tomatoes and cilantro, but you could step it up a notch with sour cream and cheese (if you do dairy) or salsa and tortillas (Siete Foods is bomb). No matter how you serve these portobello mushroom fajitas, I guarantee they’ll be delicious.


Print Recipe
Portobello Mushroom Fajitas
Prep Time 10 minutes
Cook Time 20 minutes (including time to marinate chicken)
Servings
people
Ingredients
Fajitas
Fajita Seasoning
Prep Time 10 minutes
Cook Time 20 minutes (including time to marinate chicken)
Servings
people
Ingredients
Fajitas
Fajita Seasoning
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Heat the olive oil in a large oven-proof skillet (cast-iron is recommended) over medium heat. Remove the stems and the gills of the portobello mushrooms, and slice them into long strips.
  3. Once the oil is shimmering, add the mushroom slices to the hot pan. Season lightly with salt, and continue to cook until soft.
  4. While the mushrooms cook, slice the bell pepper(s) and onion. Add the sliced vegetables to the skillet.
  5. Combine all seasoning ingredients in a small bowl. Add the seasoning to the skillet and toss to coat the vegetables evenly.
  6. Transfer the skillet to the oven and bake for 20 minutes.
  7. Serve with cheese, sour cream, salsa, tortillas, avocado, or other desired toppings.
Recipe Notes
  • If desired, use two bell peppers of different colors.
  • This recipe doubles well; feel free to make a large batch.

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