Portobello FajitasPortobello Fajitas
Portobello Fajitas
Portobello Fajitas
Add a tasty twist to your fajita night with these Portobello Fajitas. We start by roasting a mix of red and orange bell peppers, red onion, and hearty portobello mushrooms with a flavorful blend of chipotle chile powder, cumin, and garlic. The veggies are tossed with olive oil and lime juice, then roasted until they’re nicely charred and tender. Once out of the oven, we top them with creamy avocado slices and fresh cilantro. Serve these fajitas with warm flour tortillas, lime wedges, and your favorite toppings for a delicious and easy meal that everyone will enjoy.
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Recipe - Tyler #605
Portobello Fajitas
Portobello Fajitas
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
4 Tbs olive oil, divided
2 Tbs lime juice, divided
1 tsp salt
1 tsp chipotle chile powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 large red onion, sliced
1 large red bell pepper, sliced
1 large orange bell pepper, sliced
5 large portobello mushroom caps, cleaned and sliced
2 Tbs Worcestershire sauce
1 avocado, sliced
8 (8-inch) flour tortillas, warmed
fresh cilantro leaves, for garnish
lime wedges and favorite toppings, for serving
Directions
  1. Preheat oven to 450° F. Whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, salt, chile powder, cumin, onion powder, garlic powder and black pepper. Spread the onion and bell pepper slices across a large baking sheet. Pour the oil mixture over the top. Toss to coat.
  2. In a large bowl, coat the mushroom slices with the Worcestershire sauce and remaining oil. Add the mushrooms to the baking sheet. Arrange all ingredients in a single layer. Roast for 30 to 40 minutes until vegetables are charred.
  3. Transfer to a serving bowl. Top with the avocado slices. Drizzle with remaining tablespoon of lime juice. Sprinkle with cilantro. Serve with tortillas, lime wedges and other favorite toppings for fajitas.
Nutritional Information

Per Serving (2 tacos): Calories: 410, Fat: 23 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1,170 mg, Carbohydrates: 46 g, Fiber: 7 g, Protein: 9 g.

20 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 Tbs olive oil, divided
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$5.98$0.70/fl oz
2 Tbs lime juice, divided
Not Available
1 tsp salt
Not Available
1 tsp chipotle chile powder
Not Available
1 tsp ground cumin
Brookshire's Ground Cumin
Brookshire's Ground Cumin - 1.7 Ounce
$2.78 was $3.48$1.64/oz
1/2 tsp onion powder
Brookshire's Onion Powder
Brookshire's Onion Powder - 2.2 Ounce
$3.48$1.58/oz
1/2 tsp garlic powder
Adams Garlic Powder, Granulated
Adams Garlic Powder, Granulated - 22 Ounce
$14.98 was $16.98$0.68/oz
1/2 tsp black pepper
Not Available
1 large red onion, sliced
Fresh Onion, Red
Fresh Onion, Red - 0.61 Pound
$0.90 avg/ea$1.48/lb
1 large red bell pepper, sliced
Fresh Red Bell Pepper
Fresh Red Bell Pepper - 0.5 Pound
$1.48$2.96/lb
1 large orange bell pepper, sliced
Fresh Orange Bell Peppers
Fresh Orange Bell Peppers - 0.25 Pound
$1.48$5.92/lb
5 large portobello mushroom caps, cleaned and sliced
Not Available
2 Tbs Worcestershire sauce
Brookshire's Worcestershire Sauce
Brookshire's Worcestershire Sauce - 10 Fluid ounce
$2.38$0.24/fl oz
1 avocado, sliced
Fresh Large Avocado, Hass
Fresh Large Avocado, Hass - 1 Each
$1.98
8 (8-inch) flour tortillas, warmed
Fresh Flour Tortilla, Fresh, Baked
Fresh Flour Tortilla, Fresh, Baked - 1 Each
$4.99
fresh cilantro leaves, for garnish
Not Available
lime wedges and favorite toppings, for serving
Fresh Lime
Fresh Lime - 1 Each
$0.78

Nutritional Information

Per Serving (2 tacos): Calories: 410, Fat: 23 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1,170 mg, Carbohydrates: 46 g, Fiber: 7 g, Protein: 9 g.

Directions

  1. Preheat oven to 450° F. Whisk together 2 tablespoons of olive oil, 1 tablespoon of lime juice, salt, chile powder, cumin, onion powder, garlic powder and black pepper. Spread the onion and bell pepper slices across a large baking sheet. Pour the oil mixture over the top. Toss to coat.
  2. In a large bowl, coat the mushroom slices with the Worcestershire sauce and remaining oil. Add the mushrooms to the baking sheet. Arrange all ingredients in a single layer. Roast for 30 to 40 minutes until vegetables are charred.
  3. Transfer to a serving bowl. Top with the avocado slices. Drizzle with remaining tablespoon of lime juice. Sprinkle with cilantro. Serve with tortillas, lime wedges and other favorite toppings for fajitas.