Grilling season is finally here! Praise be!
My favourite thing to grill by far is portobello mushrooms. And I have to say, my husband does them the best. One night I came home late and he had left me a plate of dinner with a grilled portobello on it. I texted him to see where he had gotten take-out from, thinking he must have ordered these juicy, immaculately grill-marked beauties. But no, all him!
I married for mushrooms, what can I say.
These portobello mushroom fajitas are a go-to for us. They’re really easy, really freakin good, and so healthy! Pair that with some summer weather, a margarita, and some good tunes….you’re literally set.
The icing on the cake is the cilantro pesto. So good that after it was our fajita spread, it quickly became the perfect chip dip…. and what should have lasted a few meals was gone, just like that. Hmmm.
If you don’t eat nuts, definitely swap the cilantro pesto for my cilantro sauce, or even my cilantro jalapeño hummus. Think I have a cilantro problem? Nah.
Dig in, peeps, these are going to make your life complete. (Did you think I was kidding about marrying for mushrooms?)
Take a picture and #insightfulbite on Instagram! I’d love to see what you prefer to pair these with; Corona or a cocktail!?
| Portobella Mushroom Fajitas with Cilantro Pesto | Print |
- ¼ cup water
- 1½ tablespoon olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle pepper powder, or sub chilli powder
- ¼ teaspoon ground coriander
- 1 tablespoon apple cider vinegar
- ¼ teaspoon of salt
- 2 portobello mushroom caps, stems removed
- 1 medium onion
- 2 small or 1 large red pepper, thinly sliced
- 4-6 small tortillas of choice, I like corn for grilling
- avocados, salsa, lime wedges, optional for garnish
- Cilantro Pesto-recipe link in main body of post!
- In a small bowl, create a marinade by adding the water, 1 tablespoon olive oil, spices, vinegar and salt and stir to combine.
- Place mushroom caps in a glass baking dish and drizzle evenly with 3-4 tablespoons of the marinade. Cover and let sit in fridge for at least 1 hour, or up to 3.
- Slice onion and peppers into thin strips and place in a medium sized mixing bowl. Toss with remaining marinade mix and let sit in the fridge along with the mushrooms.
- When ready to eat, heat the grill to medium low, and heat a medium sized frying pan over medium heat with remaining ½ tablespoon olive oil.
- Place onions and peppers in frying pan and stir fry for 10 minutes.
- Place mushroom caps face down on heated grill and cook for 4 minutes per side, or until cooked through.
- Heat tortillas on the grill for about 30 seconds per side, careful not to burn.
- Slice mushroom caps into strips.
- Assemble tacos with cilantro sauce, mushroom strips, onions, peppers, and any additional toppings you like such as a squeeze of fresh lime, hot sauce, or salsa. Enjoy!
- Yields 4-6 small fajitas
These are seriously amazing. If you haven’t tried them…try them!!!!
Thanks Anna!! 🙂 I always appreciate you’re testing of the recipes!