Portobello and Poblano Fajitas

Portobello mushroom and poblano pepper fajitas

Are you making resolutions this year? I made a big one last year (to move to Kansas City), but I don’t have any concrete schemes for 2013. I mostly just want to maintain the momentum and move onto bigger and better things. I’d also like to work smarter (not harder) so I can strike a better work-life balance. Oh, I suppose yoga and sunscreen wouldn’t hurt, either.

I don’t know what 2013 holds, but if it’s anything like 2012, good things are to come. Over the past couple of years, I’ve learned that with every step in the right direction, promising opportunities and relationships follow. If you’re hesitant to take that next step, take a big breath and do it. I dare you to make it happen!

portobello mushrooms and avocado

poblano peppers and portobello mushrooms

My past couple of weeks have been full of good food and good company; I hope you can say the same. I also sipped down a few too many drinks and indulged in some seriously cheesy, bacon-laden goodness. I am not sorry! I savored every laugh and every last bite. Over the past few years, I’ve learned to kick remorse to the curb in regard to food, and friends, that is a resolution worth making.

This week, I’m easing back into healthy, balanced eating with home-cooked, hot meals like these fajitas. The fajitas are fairly simple to make, but be sure to allow the mushrooms to marinate for about thirty minutes. After cooking, the portobello mushrooms have umami flavor and an almost meaty texture. This dish is full of veggies and some healthy fat. Real, wholesome food doesn’t come with a side of regret.

cooked poblano peppers, portobello mushrooms and red onions

avocado sauce and vegetarian fajitas recipe

vegetarian portobello poblano fajitas

Portobello Mushroom and Poblano Pepper Fajitas
4.9 from 8 reviews
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
These vegetarian fajitas feature poblano peppers and steak-like portobello mushroom strips. Top with a chimichurri-inspired avocado sauce and a sprinkle of feta cheese for a flavorful and filling main course.
  • ¼ cup olive oil
  • 2 limes, juiced (about ¼ cup lime juice)
  • 1 small jalapeño, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground chile powder
  • sea salt and black pepper
  • 3 large portobello mushrooms, rinsed and pat dry
  • 1 medium purple onion
  • 4 medium poblano peppers
  • 8 to 10 corn tortillas
  • ⅔ cup crumbled feta cheese
Avocado sauce
  • 2 avocados from Mexico
  • ⅓ cup fresh cilantro, lightly packed
  • 2 tablespoons fresh parsley, lightly packed
  • ½ lime, juiced
  • 2 tablespoons water
  • sea salt and black pepper
  1. De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips. Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into ½-inch thick strips, up to 3-inches in length. Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into ⅓-inch wide strips by slicing from one flat side to the other. Toss the portobello mushroom slices, poblano pepper slices and onion slices into a large bowl.
  2. In a small bowl, whisk together the marinade ingredients until emulsified. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.
  3. In the meantime, make the avocado sauce. In a food processor, combine the avocados (pitted and skin removed), cilantro, parsley, lime juice and water. Blend, and add sea salt and black pepper to taste. Transfer the sauce to a small serving bowl.
  4. In a large skillet, heat a tablespoon of olive oil over medium heat. Once it's shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don't want the pan to start smoking. Remove from heat.
  5. Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, feta cheese and hot sauce.
  • Notes: Fajitas adapted from Have Recipes, Will Cook.
  • Serve with refried black beans for extra protein (highly recommended!).
  • If you don’t have a food processor, you could finely chop the herbs and mash together the avocado sauce ingredients with a fork. A basic guacamole would also be great.

Disclaimer: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados!


  1. says

    These sound incredible! Poblano peppers are one of my favorites and the combination with portabello for veggie fajitas is pretty genius. Glad to hear you had a nice holiday!

  2. Bec says

    These look absolutely amazing! One question – my partner is allergic to avocado, any ideas for a substitute? These look too good for me not to give them a try!

    • says

      Sorry for my delayed response, Bec. Perhaps you could use sour cream instead of avocado? I think the fajitas would be very good with the sautéed vegetables topped with a sprinkle of chopped cilantro and cheese.

  3. says

    You’re right, taking that step is what makes eveything happen, sets eveything in motion. No stepping, no progress, no change and no growth! Can’t wait to see how your year unfolds :)

  4. says

    These look so delicious, Kathryne! They caught both my and Alex’s eye – looks right up our alley. I’m putting this on our list :) Happy 2013! XO

  5. says

    I refuse to regret delicious food, whether it is healthy or not-so-much. If it tastes amazing then it was always worth it! Although I do love that these are on the healthful side. I could use a bit more in that side of the food spectrum lately

  6. says

    Happy new year, Kathryne! High five to keeping that momentum up.

    I kind of love easing back into a healthier routine with meals like this. Salad is fine, but meals like this seem like a more sensical segue back into the world of wholesome eating. I NEED to get on that avocado sauce maneuver so soon.

  7. says

    I am 100% with you on working smarter for a better work/life balance. It can be extremely challenging for me. I always feel like there is something to do…photos to edits, words to write, recipes to make, etc. I also agree about kicking remorse to the curb. The husband and I enjoyed this ridiculously large cheese plate + wine tasting last night. It was just too amazing to think about anything more than enjoying that moment, the outstanding cheese, and the company. — These fajitas look fantastic! The avocado sauce is calling my name.

    • says

      It’s so hard to strike that balance, isn’t it? Especially since I work from home, I feel like I should always be working (there is always work to do). Glad you and your husband enjoyed that cheese plate. Sounds so worth it. Happy 2013, Ashley!

  8. says

    I am glad to see someone else putting out healthy, tasty recipes. This one looks great and I plan on giving it a try. Nice to see your guac doesn’t have sour cream as it just doesn’t need it!

  9. Katie says

    Made these tonight – really yummy! I mixed the marinade and veggies together in a 9×13 pan, let it sit for a bit, then roasted them in the oven at 425 for 20 minutes just to make it easier on myself. Came out great! Husband & I both really enjoyed them. Definitely will make again!

  10. says

    Happy New Year to you Kathryne!
    I can only imagine that this year will be bringing good things your way and that you will be sharing all sorts of goodness with us.
    So fun to see you with these delicious veggie fajitas. We’ve been scarfing down fajitas and anything tacoish and slathed in quac. Maybe 2013 is the year of the fajita;) If so, I’m in.

  11. says

    Love your approach to resolutions. Working smarter, not harder, is something I think we should all be striving for! I’m not sorry for all the sweets I ate (and baked, and am still baking) but I am happy to be cooking healthier food these last few days. These fajitas are right up my ally!

  12. dizydes says

    Made these tonight and LOVED them! The hubby and I are generally meat eaters, but we’re trying to do meatless Monday this new year, and these will be a new addition to our rotation, meatless Mondays or not! Thanks for the great recipe!

  13. AR-Texas says

    Looks delicious but, Fajita IS beef and only beef…a cut of meat. Misuse of the word. Fajitas doesn’t mean vegetables. You made a delicious portabello & poblano taco. Anything inside a tortilla is a taco.

  14. Stephanie says

    These look delicious! On the list for tomorrow night. I wanted to comment though that this is so well said: “Over the past couple of years, I’ve learned that with every step in the right direction, promising opportunities and relationships follow. If you’re hesitant to take that next step, take a big breath and do it. I dare you to make it happen!” GREAT advice to anyone.

    • says

      Thanks, Stephanie. I hope the fajitas turned out well for you and I’m so glad you appreciate what I wrote. Easier said than done, but worth the effort tenfold!

  15. Belinda says

    These looked great so I made them for my meat eating family and they loved them!! I asked my hubby if he missed the meat and he actually said, “NO, these are delicious all by themselves”. Yay! I did like a bit more heat, so my hubby and I added some to our dishes. But the kids liked them just the way it was written.

    • says

      Victory! I’m so glad your family loved these meatless fajitas, Belinda. I’m a big fan of extra spice but I try to tone it down on the blog for more sensitive eaters. I would’ve loved the adult version, no doubt!

  16. says

    These were fantastic! Seriously, why haven’t I ever thought of portobellos and poblanos in a fajita?! Great recipe.

  17. says

    I am mexican, but we have cut out red meat. When my husband saw this recipe he was in! He loves mushrooms and I make handmade tortillas, so cannot wait to try this! Thanks!

  18. erin says

    Hi, I am going to make these for dinner guests — but I had one question. When you add the veggies to the skillet to saute them, do you add the marinade too?
    I don’t think this is the case, but wanted to make sure.

  19. Yummy Veggies says

    Thank you so much for this recipe. This has become a favorite in our house and even my brother who hates mushrooms loves this recipe!!
    Actually making it tonight :)

    Keep up the good work….I often use your site when I need some meal inspiration.

  20. Emily says

    These are ridiculously good, I’ve now eaten them four times in two weeks, I believe I have developed a habit. Thanks so much for sharing :D

  21. says

    Great recipe. I made this twice now. The first time I followed your recipe exactly. The second time, I made some minor modifications. I’m a big fan of garlic, and thought I’d bring it in to this recipe. For the marinade, I added two cloves of garlic and actually blended it to emulsify. I found that the emulsion adhered to the mushrooms, peppers, and onions a bit more. The second modification I made was to the avocado sauce. For this I added a teaspoon of sugar, one shallot, and 2 cloves of garlic. I found that the sugar and shallot rounded out the flavors a bit more, adding a little sweetness to the sauce.

    Great recipe!

  22. TxSun says

    Made these for dinner tonight (with a twist). I’ve been trying to get my husband to eat healthier and these were a hit with him. (He’s a west Texas meat and potato man.) I didn’t have the exact ingredients but made due with only parsley and no cumin and threw in 1/2 a left over chopped tomato. I also added a couple of eggs on top at the end for protein. So good. Next time I’ll make it with cilantro and cumin and it will be better.

  23. Jacquelyn says

    Fantastic recipe and easily adapted to what you have on hand. ie. I exchanged poblano peppers for mini-sweet peppers. The marinade on the vegetables makes them SO savory- great combo of flavors. The portobellos are so “meaty” that you truly do not miss the beef/chicken that you’d typically have in a traditional fajita. In fact, I honestly enjoyed these BETTER than any traditional fajita I’ve ever had. Thanks Kate for another one to add to my “repeat recipe” file!! LOVE YOUR BLOG!!

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