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Fajita-Style Portabella Strips Recipe

Mexican-inspired · Main course · 25 min total

These savory, smoky portabella mushroom strips are a delicious vegetarian twist on classic chicken fajitas, perfect for stuffing into tortillas or serving over rice.

Ingredients

• 4 large portabella mushrooms, stems removed and caps sliced into 1/2-inch strips
• 2 tablespoons olive oil
• 1 large onion, sliced into thin strips
• 1 large bell pepper (any color), sliced into thin strips
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a large skillet, heat olive oil over medium-high heat.
2. Add onion and bell pepper strips; cook, stirring occasionally, until softened and lightly charred, about 5 minutes.
3. Add garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
4. Add portabella strips; cook, stirring often, until mushrooms are tender and have released their liquid, about 6-8 minutes.
5. Remove from heat; stir in lime juice and cilantro. Serve immediately.

Tips

• Serve with warm flour tortillas, sour cream, guacamole, and salsa.
• For extra heat, add a sliced jalapeño with the onion and pepper.
• Leftovers can be stored in the refrigerator for up to 3 days.

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