Put ’em on a tortilla, over grains and beans, or crunchy greens- this tasty Portobello mushroom fajita marinade will have even meat lovers enjoying this tasty twist on fajitas!
Craving Mexican-inspired meals? You may also like this Southwestern Sausage, Veggie, and Brown Ride Casserole, these freezer-friendly Pinto Bean and Cheese Burritos, or this Easy Chicken Tortilla Soup.
Portobello mushrooms are the best, aren’t they? So meaty in texture that they can take the place of red meat in so many dishes and tender enough to take on the flavor of whatever marinade or sauce you assign to them.
If I had to choose my two favorite methods of enjoying Portobello mushrooms, one would be marinated and grilled. The other would be as fajitas. This marinade creates the most flavorful and fresh fajitas, delicious wrapped in a tortilla or as a topping on a salad.
We eat fajitas weekly and oscillate between chicken, steak, shrimp, and Portobello mushroom. This marinade will work on all of them, but I highly recommend it for a veggie-heavy Mexican-inspired fiesta!
For the pictured Portobello mushroom fajitas bowl, layer the following:
- iceberg lettuce
- shredded purple cabbage
- sautéed Portobello mushrooms, onion, and red pepper
- black beans
- sour cream
- chopped pickled jalapenos
Whip these up soon, or pin the recipe to have on hand for later. And when you make it, please come back and let me know what you think! Enjoy!Print
1/2 c olive oil
1/3 c lime juice
1/4 c water
2 garlic cloves, minced
1 Tbsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp pepper
12 ounces Portobello mushrooms, sliced
Place the olive oil, lime juice, water, garlic, paprika, cumin, chili powder, salt, and pepper in a bowl. Whisk to combine.
Poor over the sliced Portobello mushrooms in a bag, whether ziplock or Stasher. Make sure all mushroom are covered, then marinate in the fridge for at least 30 minutes and up to 24 hours.
When ready to eat, pour the entire contents of the bag into a large skillet and saute until tender. Enjoy wrapped in a tortilla or over greens.