Portabella Mushroom Fajitas

I can’t even begin to imagine what a vegetarian diet would like be without mushrooms. I know a lot of people don’t really care for them so I’m sure there are many vegetarians out there that manage to get by just fine without them. But if you’re like me and try to avoid eating a lot of processed faux meat, your options can be somewhat limited. For that reason alone, mushrooms are a necessity in my book.

In fact, they’re the first thing that comes to mind when I want to recreate a dish and need a substitute for animal protein. The rich umami flavor stands in perfectly for meat while also offering a healthy serving of fiber, potassium and B vitamins. I find that portabella mushrooms work especially well because of their larger size and meaty texture.

In this recipe we’re replacing steak fajitas with sliced portabella mushrooms that are coated in a simple marinade made from fresh lime juice, cilantro, ground chipotle, and tamari (or soy sauce). Once they’ve had a little time to soak up those flavors, we sauté them along with sliced peppers and an onion for about 7 minutes. That’s pretty much all there is to it!

Serve them with warm corn tortillas, guacamole and a side of chips and salsa for a quick and easy weeknight meal. I like to make a large amount so that I can have leftovers for lunch so this recipe makes 12 fajitas. However, if you’re cooking for one or prefer not to have a lot of leftovers, feel free to halve the recipe to make less!