These portobellos are juicy and tender and make a great vegan substitute for steak! Whip up a batch of these Portobello "Steak" and Pepper Fajitas for lunch or dinner. Or just prep the components and assemble fajitas for yourself throughout the week!
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.
How to Make Portobello "Steak" and Pepper Fajitas
- Grind herbs.
- Cook onion and garlic in thin layer of water.
- Add vinegar, sherry or mirin, and spices. Reduce heat, add water, and boil.
- Add mushrooms. Cook for 5 minutes both sides.
- Remove from heat. Sprinkle a little salt over top and drizzle with leftover juices.
- Cut portobello "steaks," bell peppers, and onion into strips and set aside.
- Whisk together remaining ingredients—except tortilla and lettuce—with water.
- Cook strips of onion and peppers over medium heat.
- Pour whisked mixture into pan. Cook 1 to 2 minutes, then stir to coat.
- Assemble fajita tortilla wraps with "steaks," peppers, onions, and lettuce.
- 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.
Portobello "Steak" and Pepper Fajitas
- 2 tsp dried thyme
- 2 tsp dried chives
- 1 tsp dried basil
- ½–1 cup water
- 1 small onion minced
- 2 cloves garlic minced
- 6 tbsp balsamic vinegar
- 2 tbsp 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.
- 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.
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.
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