These Portobello Fajitas with Roasted Poblano Cream Sauce are filling and delicious. Everyone—especially your omnivore friends—will be amazed by how deliciously flavorful this plant-based dish is!
The grilled, marinated Portobellos in this recipe make for a delicious fajita filling, and the creamy sauce makes any additional cheese or sour cream superfluous. If you don’t have a grill pan, you can use your broiler, an electric grill pan, or even a skillet.
Serve these fajitas with your favorite Mexican dishes like rice, refried beans, chips & salsa, and guacamole. Of course, you can't forget dessert, so don't skip on a glass of horchata or a slice of flan!
How to Make Portobello Fajitas with Roasted Poblano Cream Sauce
- Blend marinade and marinate mushrooms.
- Make Roasted Poblano Cream Sauce and set aside.
- Cook peppers and onion until crisp-tender. Season.
- Season and grill mushroom slices until cooked.
- Heat tortillas and keep warm.
- Assemble fajitas and serve.
Full directions for how to make Portobello Fajitas with Roasted Poblano Cream Sauce are in the printable recipe card below.
Portobello Fajitas with Roasted Poblano Cream Sauce FAQs
Can I use another kind of mushrooms?
Of course, you can use whatever kind of mushrooms you prefer for this recipe. Portobello mushrooms are big and fairly stiff, but you can easily swap them for pretty much any other kind that you prefer. Just be ready for a bit more mess if you use a kind of mushroom that aren't portobellos.
How do you store fajitas for later?
If you have leftovers or want to save your fajitas to eat later, you need to know a few things. Fajitas store best as separate parts instead of all assembled. If you assemble your fajitas before storing them, they will be soggy and unappetizing.
The best way to store your fajitas is by placing each component in an air-tight container in the fridge for up to 5 days. Then you can simply assemble your own fajita whenever you're ready to eat it again!
Can I use another kind of sauce?
You can use whatever kind of sauce you prefer on your fajitas. I really like this Roasted Poblano Cream Sauce on mine, but you can feel free to use salsa, crema, guacamole, or any other kind of sauce that you prefer.
Portobello Fajitas with Roasted Poblano Cream Sauce
- ½ cup cilantro leaves
- 4 scallions coarsely chopped
- 3 cloves garlic
- 4 tbsp grapeseed or sunflower oil divided
- 3 tbsp fresh lime juice
- 2 tbsp water
- ½ tsp ground cumin
- 4 large portobello mushroom caps rinsed, patted dry, and cut into ½-inch slices
- 2 red or green bell peppers seeded, and cut into ½-inch slices
- 1 medium onion cut into ¼-inch slices
- sea salt and freshly ground black pepper
- 6 (7-inch) flour tortillas or 8 (5-inch) corn tortillas
Roasted Poblano Cream Sauce
- In a blender, combine the cilantro leaves, scallions, garlic, 2 tablespoons oil, lime juice, water, and cumin and blend well.
- Transfer the marinade to a medium bowl and add the mushrooms, rubbing the marinade into the mushrooms. Set aside for 10 minutes.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the peppers and onion. Cook, stirring, until crisp-tender, 5 to 8 minutes. Season with salt and black pepper.
- Heat a grill pan, electric grill, or another skillet over medium-high heat. Grill the mushroom slices in batches until cooked through and grill marks appear, about 3 minutes per side. Season to taste with salt.
- Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each tortilla in a large skillet over medium heat. Keep warm.
- To assemble, fill the warm tortillas with mushrooms, peppers, onions, poblano sauce, and avocado slices.
Roasted Poblano Cream Sauce
- Roast the poblano pepper in a dry skillet, turning every few minutes. When well blistered and mostly charred, transfer the poblano to a bowl and cover the bowl with plastic wrap to steam for ten minutes.
- Peel the chile by rubbing the skin off. Remove the stem and seeds. Coarsely chop the pepper meat and set aside.
- Grind the cashews in a blender until finely ground. Add the almond milk, lime juice, cilantro, oil, cumin, onion powder, garlic powder, and chopped poblano.
- Blend the sauce as smoothly as possible, in intervals, if necessary, to avoid overheating the blender. Season with salt and black pepper to taste.
This recipe is from Everyday Vegan Eats* by Zsu Dever ©2014, Vegan Heritage Press.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps us to maintain and continue to grow our site!