Portobello mushrooms are often regarded by vegetarians as the steak of the veggie world. I see why they feel this way. Portobello mushrooms are super “meaty”, no pun intended. I believe it has something to do with their size which allows the flesh to retain its volume unlike other mushrooms which reduce drastically when cooked. If you are looking for a really satisfying meal try making these portobello oven fajitas with chipotle. They are vegetarian but if you really need meat in your meal you can add grilled chicken or beef to the mix.
Ingredients
FAJITA SPICE MIX
1 Tbsp chili powder
½ tsp chipotle powder
½ tsp onion powder
1 tsp cumin
1 tsp sugar
½ tsp salt
FAJITAS
2 portobello mushroom caps
2 bell peppers (any color)
2 yellow onions
3 Tbsp olive oil
8 small (6 inch) flour tortillas
1 avocado
Handful cilantro (optional)
1 fresh lime
Directions
Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
Slice the portobellos, bell peppers, and onions into ¼ inch wide strips. Place the sliced vegetables in a large 9×13 inch casserole dish or on a large baking sheet. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.
