Portobello Fajitas


Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer


  • 6 portobello mushroom caps (about 1 lb., 2 oz.), gills removed
  • 3 tablespoons grapeseed oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ancho chile powder
  • 1 small yellow onion, thinly sliced (about 1 cup)
  • 1 small red bell pepper, seeded and thinly sliced (about 1 cup)
  • 1 small yellow bell pepper, seeded and thinly sliced (about 1 cup)
  • 1 medium poblano chile, thinly sliced (about 1 cup)
  • 1 teaspoon kosher salt
  • 8 6-in. corn tortillas
  • 8 lime wedges, for serving
  • Mexican hot sauce, for serving, optional


  1.  Heat a grill pan over high heat. Brush portobellos with 1 1/2 tablespoons of the oil. Stir together cumin and chile powder in a small bowl. Sprinkle half of cumin mixture over portobellos, pressing to adhere. Grill portobellos until lightly charred and tender, 5 to 6 minutes per side. Remove from heat.

  2.  Heat remaining 1 1/2 tablespoons oil in a large skillet over high heat. Add onion, bell peppers, and poblano; sprinkle with remaining cumin mixture and 1/2 teaspoon of the salt. Cook, stirring often, until lightly charred and tender, 4 to 6 minutes.

  3.  Heat tortillas according to package directions. Thinly slice portobellos; sprinkle with remaining 1/2 teaspoon salt. Divide portobellos evenly among tortillas. Top evenly with onion mixture. Serve with lime wedges and hot sauce, if desired.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 302
Fat per serving: 13g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 8g
Protein per serving: 8g
Carbohydrates per serving: 46g
Sodium per serving: 543mg
Iron per serving: 1mg
Calcium per serving: 62mg

This Recipe Is

Robin Bashinsky