Portobello Mushroom and Poblano Fajitas with Pico De Gallo and Smoky Red Pepper Crema

These portobello mushroom and poblano fajitas are a fantastic way to enjoy a meatless fajita night without sacrificing flavor. The hearty portobellos, mild poblano pepper and onion are cooked with a Southwest spice blend until tender and lightly charred, then blanketed with melted Mexican cheese. Serve them warm in flour tortillas with a refreshing homemade pico de gallo and a tangy smoky red pepper crema for a complete and satisfying meal.

This recipe comes together quickly in one pan, making it perfect for busy weeknights. The combination of smoky, spicy and fresh flavors will have everyone at the table asking for more. Whether you’re a vegetarian or just looking to incorporate more plant-based meals, these fajitas are sure to become a favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pico de gallo: Dice the tomato and finely chop a quarter of the onion. Combine in a small bowl with a squeeze of lime juice and a pinch of salt. Set aside.
2. Slice the remaining onion into thin strips. Remove the stem and seeds from the poblano pepper and slice into thin strips. Clean the portobello mushrooms, remove the stems and slice into 1/2-inch thick strips.
3. Heat the cooking oil in a large skillet over medium-high heat. Add the onion strips and poblano strips. Cook, stirring occasionally, until they begin to soften, about 3-4 minutes.
4. Add the portobello strips and Southwest spice blend to the skillet. Season with salt and pepper. Cook, stirring frequently, until the mushrooms are tender and the vegetables are lightly charred, about 5-6 minutes.
5. Reduce the heat to low. Sprinkle the Mexican cheese blend evenly over the vegetable mixture. Cover the skillet and let the cheese melt, about 1-2 minutes.
6. While the cheese melts, warm the flour tortillas in a dry skillet or directly over a gas flame until pliable.
7. To serve, spoon the cheesy mushroom and pepper mixture onto the warm tortillas. Top with the pico de gallo and a drizzle of smoky red pepper crema. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or white button mushrooms can be substituted, but portobellos provide the best meaty texture.

What can I use instead of smoky red pepper crema?

You can make a quick crema by blending sour cream with roasted red peppers and a pinch of smoked paprika.

Can I make this recipe gluten-free?

Yes, simply use corn tortillas instead of flour tortillas to make it gluten-free.