Portabello Mushroom Fajitas with Purple Cabbage and Avocado
Looking for a way to get more mushrooms in your diet? Use thick strips of portobello mushroom caps to create healthy vegetarian fajitas. This Spanish classic is typically made with strips of steak or chicken, but you can make a vegetarian version by using portobello strips. Grilled with peppers and onions, all rolled up into a whole wheat tortilla- YUM! This is one of those meatless meals that has everyone fooled.
Portobello mushrooms are thick, meaty and hold up well after being cooked; which makes them a great plant based alternative. Compared to steak, mushrooms are significantly lower in cholesterol and saturated fat. They’re also low in calories while being high in plant protein and fiber. Mushrooms have a mild flavor and they can easily absorb marinades.
This recipe is simple. To begin, prepare the fajita filling. Slice 3 tri-colored bell peppers and 4 large mushroom caps into strips and toss them into a skillet over medium heat. If you’re a fan of onions, you might want to toss one of those in as well. I’m not a big fan of them so I skipped it. Add in your ½ cup of roasted corn or warm it up on the side to add in later.
Then, pour your marinade and seasonings over your fajita vegetables. I like to use a mojo criollo marinade. It’s cheap, vegetarian and available at most major grocers but you could probably make your own using a splash of orange juice, lime juice, water, cumin, garlic, and hot sauce.
Side Note: You could also marinate the mushrooms and bell peppers for an hour then grill them instead of cooking it all together like I did.
Once your peppers and mushrooms are cooking in the marinade, prepare your fixings. Start by shredding or crumbling your cheese into a small dish. Cut your cabbage into thin strips and then slice a large avocado into thin pieces and set it all off to the side. If haven’t had raw cabbage on your fajitas before, you’re in for a crunch-tastic treat. It really pairs well with the flavors of the fajitas. As a final touch, mince some fresh cilantro for sprinkling and cut lime wedges for drizzling. These last two ingredients are completely optional but highly recommended.
By the time you have finished preparing your toppings, the vegetable fajita filling will surely be done. The filling needs to cook for about 10 minutes. So, keep an eye on it and turn off the heat off while the peppers are still crisp.
If you try this recipe please let me know in the comment section. Share a picture of the recipe and #VegetarianLunchBox!
10 flour tortillas
4 large mushroom caps- sliced in strips
3 bell peppers sliced in strips- (use one of each colored peppers here- red, green, and yellow)
1 tsp of garlic powder and cumin
1 dash of cayenne,
½-1 cup raw purple cabbage- sliced in strips
½ sharp cheddar cheese or queso
½ cup cilantro
½ cup roasted corn
¼ cup mojo criollo
Recipe serves 10: 1 fajita= 1 serving.
Chop mushrooms and bell peppers into long strips. Then, cook them over medium heat for 10 minutes with the marinade and seasonings. While the filling cooks, prepare your toppings. Assemble each fajita with the mushroom, corn and bell pepper filling, cabbage strips, cheese, avocado, cilantro and lime. Enjoy!
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.