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!
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.
Portobello Mushroom and Poblano Pepper Fajitas
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
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
- ¼ cup lime juice (about 2 limes)
- 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 (optional, omit for dairy free/vegan recipe)
- 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
- 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 -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.
- 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.
- 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.
- 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.
- 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.
▸ Nutrition Information
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!
Cassie | Bake Your D
These are beautiful. Couldn’t love them more. PS – I adore avocados too!
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!
Laura (Tutti Dolci)
Drooling, I need these in my life immediately!
Yvette ~ Muy Bueno
Holy amazing!!! I just want to dive in and gobble these up! WOW! Photos and recipes look amazing! Gorgeous!!!
Just pinned these! Now I wish they would magically appear on my plate:)
yummy… my kind of fajita!
yes, food should be enjoyed and indulgences should be savored, they are indulgences because they are not done often. :)
I want this soooooo bad. These fajitas have all my favorite things in them! Yum!
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!
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.
I love all the elements of this and can’t imagine how great the whole package is!
Leanne @ HP
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 :)
Thank you, Leanne. Happy 2013!
Bev @ Bev Cooks
Oooooo these are soooo up my alley. And by alley I mean mouth.
Let’s see each other soon, how ’bout it?
Yes! Let’s get together soon. Hit me up when you have some free time.
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
Talaia @ WholeYum
These look delish!
What a clean meal. That avocado sauce looks great! So green!
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
No regrets! Kudos for bucking that guilt-ridden, American way of eating, Joanne.
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.
Happy 2013, Laura! Avocado sauce will change your life with its zingy/herby/creamy goodness. Seriously.
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.
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!
Yummm…I know what´s for dinner tomorrow. Thanks for being such an inspiration for wholesome living :)
Thank you, Molly. :)
Bernadette @ Now Sti
Wow! These look great. With all those veggies meat will not be missed!
Even though I read the title when I saw the first picture I still could have sworn those mushrooms were meat!!! Great recipe!
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!
Thanks, Kurt. I can’t imagine that guac would ever need sour cream! It’s so rich and creamy in its own right.
claire @ the realist
These are so perfect for my new healthy lifestyle! Love roasted poblanos.
I made these tonight and they were soooooo good.
I just love your blog!
Thanks, Susan. I’m so glad to hear that you’re enjoying my recipes. :)
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!
Thanks for commenting, Katie! I’m so glad you two enjoyed the fajitas. Great idea to roast the vegetables in the oven.
Monique @ Ambitious
I love the meaty flavor and texture that mushrooms bring to dishes. This looks particularly delicious and perfect as an appetizer on mini corn tortillas too. Yum!
erin @ yummy supper
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.
erin @ yummy supper
Off to a rough start on the typos this year…
I meant to say “slathered in guac”;)
Hehe. Thanks for the sweet comments (as always), Erin. Cheers to 2013 and fajitas and guacamole on everything!
jamie @ GB&G
Kate!! These look so great! My resolution is to be easier on myself this year…oh and to eat even more avocados!!
Thanks, Jamie. Love those resolutions. Happy 2013!
Wow who said vegetarian food is bland and boring? These look delicious and will have to make them sometime.
Sylvie @ GitK
Yes, smarter not harder for a good balance is what I’m aiming for this year as well.
Looks amazing! Such good flavours!
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!
This looks amazing. I love portobello mushrooms. This is an ingenious idea. Your photography is beautiful. Please check out the foodblog I have just started at www.surreyKitchen.wordpress.com. Thanks!
I simply adore your recipes. I cannot wait to try this one this week. You are an inspiration to everyone :)
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!
Thanks for commenting! I’m glad this recipe made it into your regular rotation.
Mushrooms, poblanos, avocado, and cheese? How could this not be AWESOME? I can’t wait to give it a try.
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.
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.
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!
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.
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!
I made these the other night and I loved them! I will definitely be making these again. Thank you!
These were fantastic! Seriously, why haven’t I ever thought of portobellos and poblanos in a fajita?! Great recipe.
Thanks, Erin! I’m so glad you enjoyed the fajitas.
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!
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.
Well, the veggies should have soaked up the marinade by the time you pour them into the pan, but it wouldn’t hurt to pour some of the un-absorbed marinade into the skillet
OK, great. Thanks for clarifying and for the fast reply.
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.
Thank you! I’m delighted that your family enjoys the fajitas. Thank you for commenting to let me know. :)
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
Hooray! So glad you love the fajitas, Emily.
Californian Stuck in Delaware
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.
Thanks for commenting! I’m so glad you’re enjoying the fajitas. Your modifications sound delicious!
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.
Thank you! Your twist sounds fantastic to me.
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!!
Hooray! Thank you, Jacquelyn!
Kate I am really hooked on your recipe blog! I made these tonight and they were delicious. Better than any meat fajita recipe I have tried. Didn’t have poblano peppers but I used Serrano and jalapeño peppers plus I added some spring onions, shallots, radishes, green and red peppers since they were languishing in the produce drawer. We served the fajitas and guacomole with tortilla, brown rice and beans and my husband was very happy! The fajita and guac leftovers are all snuggled up in a whole grain bread sandwich for tomorrows road trip. You have really gotten my attention – there may not be much dining out this fall :)
Thank you, Jodi! Delighted to hear that you’re enjoying my recipes so much. Your version of these fajitas sounds stellar!
I have made many of your recipes over the past year (spiced lentil soup, cherry tomato and summer squash pasta, broccoli rabe peanut soba noodles, among others) and have loved them all so far.
Last night, I followed your recipe for the sauteed portobello, poblano, and onions. This recipe did not disappoint!! I loved the marinade; the veggies had great flavor. I used 4 portobellos and think I would want to add another one next time to balance out the mushroom to pepper/onion ratio. I paired mine with refried black beans, some brown rice/quinoa, and guacamole. I will definitely be making this again.
I’m making your spiced lentil soup tonight and planning to try the butternut squash chipolte chili later this week :)
Thanks for being my go-to recipe blog!!
Rachel, thank you for saying hello! I’m delighted to hear that you’re enjoying my recipes! Hope you love the lentil soup and chili, too.
My friend told me about your website and I’m glad she did. I made this and another one of your recipes (spicy lentil soup) this weekend. Both were yummy. These fajitas were even a big hit with my meat-eating fiance and he’s not easy to please. The only thing I did do differently, though, was to make a straight-up guacamole instead of the avocado sauce, but that’s just because I really like guacamole. Looking forward to trying more of your recipes!
Thank you for saying hello, Mary! Please tell your friend thank you for sharing my blog! :) So glad you’ve enjoyed both recipes. I am pro-guac, too. That avocado sauce is a fun change of pace if you ever want to give it a shot!
As suggested, I made these tonight – Super Bowl Sunday! The football game is still being played but I’m sitting on the couch oblivious! These fajitas were fabulous!! I say it every time I leave a comment but it has to be said again…you can do no wrong!!!! I love love love everything I’ve made from your blog. I absolutely can not wait for your cookbook!! Yum!!
I love this recipe and have made it multiple times. I serve it with a side of spanish rice and some vegetarian refried beans. I have made this for guests and everyone has been very impressed :)
Have just watched my carnivore husband wolf down a plate of these & declare them to be lovely. (He doesn’t really do vegetables!) Had to substitute the feta for manchego as hubby doesn’t like feta & he had sour cream on his (he doesn’t like avocado either…..) Mine had the avocado sauce, it was all soooo deliciously awesome (am having to stop myself going back for seconds!)
Thank you so much for your brilliant recipes -they are so inspiring!
Thanks but this recipe is under vegan and feta is not a vegan food,
We had Poblano & jalapeno peppers from our CSA farm share and lovely feta cheese from our local goat cheese share. Wrong part of the country so we have to buy our citrus. This is an easy and really tasty recipe. I cheated and used guacamole from Whole Foods for the avocado sauce since right now the price of avocados is very high. I made my sauteed veggies, cheese and guacamole into tacos; my husband ate his separately. We both thought the recipe made a delicious dinner!
Thank you, Edith! I’m so glad you enjoyed it. Great trick with the store-bought guac!
Totally loved this recipe….will be making this again in the future!!
I can’t really exaggerate how good this is. The taste and texture are fantastic. The marinade really pushes the already yummy ingredients over the top. We ate our fill with tortillas then used the leftovers scrambled in eggs the next day. So, so delicious. Thanks for a fantastic recipe!
YUM– fajita scrambled eggs? This may be a game-changer!
I can’t see the instructions on this one! Thanks!
Sorry about that! Just fixed it!
This has to be one of my favorite recipes of yours (and I’ve tried many)! I find myself making it all of the time now, and sometimes eat it in a bowl with quinoa instead of making it into a taco! The marinade does incredible things to the veggies and the avocado sauce is PERFECTION! Thank you so much!
A fajita bowl sounds *delicious*, Michele. Thanks for the idea!
Portobello mushroom and poblano pepper fajitas! Oh. WOW! This recipe is so delicious and satisfying. I don’t think it could be any easier to make! Thank you!
I know right?! Let me know what you think, Mary when you try them.
This recipe was simple and delicious. It made my taste buds come alive and left me feeling fully satisfied. I’m definitely making this recipe again.
That’s wonderful, Susan!
So good, made them for a picnic, vegan guest loved them (minus cheese with lots of avocado sauce), as did a few non-vegans.
I will be making again.
Thanks for sharing, Tracy! I appreciate it.
We just made these for dinner! LOVED them! Thanks for another awesome recipe :)
Wonderful! You’re welcome, Brenda. Thanks for your review!
This was a disaster! I usually have such good luck with your recipes but this one was a dud. I think the marinade was too acidic using juice from two limes. The veggies tasted really tart/sour from the marinade and none of the spices came through. The feta added to that acidic taste. The avocado sauce was good, so I ate that with some refried beans. The veggies were inedible.
Hey Kate, so bummed to hear that the fajitas didn’t turn out well for you. Do you think you used more than 1/4 cup lime juice in the marinade? I’m going to change the recipe so the amount comes first, rather than two limes, which could potentially yield more than 1/4 cup. Some of that flavor should have cooked off in the skillet. Anyway, truly wish that this recipe had turned out deliciously for you!
Amazing. This is SO good. Flavor is immense. Even my kiddos loved this, i.e. “Best thing I’ve eaten in 13 years” said my 12 year old :) I’ve been living off the 20 vegetarian gluten free recipes you posted and loving every one of them. Thank you!
You’re welcome, Tara!
This was great! We used a little less red onion and made it finely sliced based on our preferences. Also we used pre-made guacamole. Next time I think we will do at least one more mushroom and definitely add the refried black beans! Thanks so much. Marinade was perfect!
You’re welcome! Thanks for your review.
Melanie @ BeautifullyNutty
This recipe is insanely delicious! Thank you so much for your work and creativity!
You’re welcome, Melanie!
Made these tonight. Delicious!
Does removing the poblano pepper membranes just mean peeling them? I’m not totally sure what “membranes” means in this context.
Thanks for everything, I love the blog!
Hi Deb! It means to remove the seeds and what attaches the seeds to the pepper on the inside. Does that make sense?
Yes! A friend who’s cooked poblanos more recently than me set me straight after my first Google search was surprisingly unhelpful. Thanks for the prompt response! The veggies are marinating as we speak.
This were really awesome. There were so many different flavors and textures that complimented each other so very well. It was spicy but not that it made you sweat! It was tangy, salty, crunchy, soft— this recipe had everything you want packed into a lil fajita. I of course made some corn tortillas and those brought it all together so nicely. I would love to make these for another meatless Monday very soon!
I have made this recipe at least half a dozen times. It is easy and fast once prep is done. The flavors and textures are outstanding. If I’m lazy or short on time, I will just slice avocado and use fresh cilantro instead of making the avocado sauce. Usually I them as tacos with corn tortillas. The fajita elements also reheat well for leftover meals throughout the week. Has been a hit with non-vegetarians who have had it!
Made this for my vegetarian daughter-in-law, and the rest of the family, and it was a great hit! My first use of poblanos and I believe it won’t be my last!
I love it! Thank you for sharing, Jill.
These are my favourite fajitas! I’ve made them on 3 different occasions now and they are always a huge hit. I do double the recipe if I’m cooking for 4 people..the veggies tend to cook down quite a bit.
I love that, Kayla! Thank you for your review.
I thought this was way too limey. It overpowered the other flavors, which would have been fantastic.
I’m sorry you didn’t love it as is, Leah!
This looks great, I’ve been looking for more meatless Tex-Mex recipes! For someone who can’t stand cilantro, would you recommend subbing a different herb in the avocado sauce, like green onions or mint? Thank you!
Your Hot Toddy recipe is my absolute favorite!
Making them tonight… doing it as a sheet pan meal..so… hopefully all goes well
Michelle De Poy
Oh my goodness!!! My husband and I had something similar at a high end Mexican restaurant and wanted to replicate. This was it!!!!! This recipe (exactly as written-minus the avocado sauce)… along with salsa Macha…and OH MY GOSH! One of the best meals ever!
Served with Tajin rimmed cantaloupe martinis!!!
Hooray! That’s great. I’m excited you loved it. Sounds like a great paring.
WOW! I made this tonight and it was absolutely incredible. I completely missed the step about marinating everything, so when I rushed to the kitchen at 7:00 to cook, I didn’t have time for that. Instead, I quickly threw all my unseasoned veggies and mushrooms into the pan, and then poured the lime juice over it. Then I simply doused it all in a generous amount of homemade taco seasoning. Easy peasy. When everything was cooked the way I wanted it, I crumbled the feta right on top and mixed it in to make things even easier.
I added a garlic clove to the avocado cream and a little milk to keep it from browning – a trick my Mexican friend taught me.
This came together really quickly and was mouth-watering delicious. I’ll definitely make this one again!
Wonderful to hear you loved it, Sheri! I appreciate your review.