Portobello “Steak” and Pepper Fajitas
Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer. Recipe and photo courtesy of Lindsay S. Nixon, adapted from The Happy Herbivore Cookbook.*
Makes: 6 fajitas
- Portobello Steaks (recipe follows)
- 3 bell peppers, seeded
- 1 onion
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1 teaspoon fine salt
- 1 teaspoon paprika
- 1 teaspoon raw sugar (optional)
- 1⁄4 teaspoon granulated onion powder
- 1⁄4 tsp granulated garlic powder
- 1⁄4 tsp ground cumin
- Hot sauce, to taste
- 6 whole-wheat wraps or large tortillas
- Shredded lettuce or cabbage (optional)
Cut the prepared portobellos into 1⁄3-inch-wide strips and set aside. Cut bell peppers into 1⁄2-inch strips and set aside. Cut the onion into 1⁄4-inch strips and set aside.
In a bowl, whisk remaining ingredients, except tortilla and lettuce or cabbage, with 1⁄3 cup of water and set aside.
Line a medium skillet with a thin layer of water. Add prepared strips of onion and peppers and cook over medium heat, adding water as necessary, until the peppers are cooked but still crisp and no additional water remains, about 3 to 5 minutes.
Re-whisk spice mixture and pour over peppers and onion. Allow the mixture to slightly thicken for 1 to 2 minutes, then stir to combine so peppers and onion are evenly coated.
Spoon peppers and onion into wraps, add portobello slices and lettuce or cabbage, if using, and serve.
These portobellos are juicy and tender and make a great vegan substitute for steak.
- 2 teaspoons dried thyme
- 2 teaspoons dried chives
- 1 teaspoon dried basil
- 1⁄2 to 1 cup water
- 1 small onion, minced
- 2 garlic cloves, minced
- 6 tablespoons balsamic vinegar
- 2 tablespoons sherry or mirin
- 2 portobello mushrooms, stems removed
- Salt to taste
Grind herbs to a fine consistency using mortar and pestle.
Line a large frying pan with a thin layer of water. Cook onion and garlic over high heat for about 2 minutes. Once the liquid starts to boil, add vinegar, sherry or mirin, and ground spices.Reduce heat to medium, add another 1⁄4 cup of water, and bring to a boil.
Add mushrooms and cook for 5 minutes. Gently flip mushrooms over and cook for another 5 minutes, adding more water or broth as necessary. Repeat if necessary, cooking until mushrooms are soft and tender. Remove from heat. Sprinkle a little salt over top and drizzle with leftover juices.
Per Serving: 149 calories; 25g carbs; 4g fat; 10g protein; 855mg sodium; 8g sugar
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
- Here are more recipes using bell peppers.
- Find lots more tortilla recipes in A Southwestern Supper.
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