Search Results

Tuesday, July 19, 2011

Portabella Mushroom Fajitas

I love trying new recipes. At least once a week I try something new. So for a recipe to come into a rotation, it has to be really good. This Portabella Mushroom Fajitas is one of them.

Ever since I saw it on Katie's Good Life Eats back in January, I've made it 6 times (counting this one).

If you haven't been to Katie's website, you should go check it out. She has awesome recipes and mouthwatering photos of them. Not only that, she also has cool tips, like her Eat Well, Spend Less series that are really informative.

And no, I'm not just saying all this because Katie has given me permission to share the fajita recipe with you (thanks Katie!) Or that she's an awesome and gracious person.

Back to the fajitas, it is so good, healthy, and super easy to make. I'd say that's a win!

Portabella Mushroom Fajitas
Adapted from Good Life Eats
Serves 4

Fajita filling:
8 oz portabella mushroom, washed and dried
2 red bell pepper
1 red onion
flour tortillas or pita bread

Portabella mushroom marinade:
2 Tbsp of water
2 Tbsp of red wine vinegar
juice of 1 lime
3 Tbsp of olive oil
2 cloves of garlic, minced
1 tsp of cumin
2 tsp of paprika
1/2 tsp of chili powder
1 tsp of salt
1 tsp of pepper

shredded cheddar
sour cream
fresh cilantro

Slice the portabella mushroom into 1/3-1/4 inch thick slices. Place them in a Mix the portabella mushroom marinade and pour over the mushrooms. Mix well and let marinade for 30 minutes.

While the mushrooms are marinating, halved the onions and sliced into 1/4 inch thick. Then halved and sliced the bell peppers into 1/4 inch thick.

Heat up 2 Tbsp of olive oil in a large saute pan over medium heat. Add in the onions and bell peppers and saute them, stirring occasionally until the onion is soft and translucent. This will take about 10 minutes.

Add in the mushroom and half the marinade. Cook until the mushroom is tender and the marinade has almost evaporated. This will take about 5 minutes.

Fill the tortilla or pita bread with a little bit of each - mushroom, bell peppers, onions. Serve topped with salsa, sour cream, guacamole, cheese, and cilantro.

Note: Most of the time when I make this, I skipped the guacamole and cheese because I find these are tasty enough and fulfilling enough without them.

A big THANK YOU for Katie Goodman for creating this awesome recipe!


  1. Great job on those pics, Jenn! So glad you've enjoyed the recipe so much and thanks for the kind words. :)

  2. Jenn - looks delicious! Are those homemade tortillas?

  3. Katie, thanks for visiting. I'm glad you liked the photo! It means a lot coming from you.

    Lois, yes those are homemade Pita Bread - from Rose's Bread Bible :). I'm not a very good bread baker and that's the most successful batch I've done. A bit too dry but tasty regardless (I need bread baking lessons from Marie!)

  4. Jenn,
    These look so good! I am always searching for ways to eat less meat and still be satisfied and mushrooms seem to give that meaty satisfaction.
    One of my favorite restaurants nearby, Dona Tomas, does a mushroom quesadilla with goat cheese - delish!

  5. Thought I was done but Marie made the Groom's Cake so that will be the last one.


Thank you so much for leaving comments.